I cooked a small prime rib tonight.
I made a paste out of garlic, evoo, salt, pepper, celery salt, thyme, and Ralph's Big Nasty Beef Seasoning.
Put the platesetter in and got the egg up to 500* and put the prime rib on and cooked it for 20 minutes then dropped the temp to 350*. Pulled it when the internal temp was 130*
I tented it and meant to let the temp come up to 138* but it got away from me and went up to 142* so it wasn't quite as rare as I like it but it was still pretty good.