It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Source: BGE Forum, RRP, 2010/10/03
If you can keep the temperature about 120-130F and increase the efficiency of the thermal transfer, the meat will warm up but remain rare.
Best way to accomplish this is probably a kitchen-sink sous vide. Put the prime rib in a zip lock bag, suck all the air out, and put it in a big bowl in the sink with a plate or some other weight to keep it submerged. Get the water running fully hot (usually about 140), then fill the bowl and reduce the flow to a trickle, but still as hot as you can get it. In half an hour you'll have a warm--and still rare--chunk of prime rib.