Rib roast resting time

Moleman

I'm familiar with resting briskets, pork shoulders and such but not a rib roast. I have one dry brining for Easter. I need to make at home and then take else where along with a ham. The ham I'm not all that concerned about but with the prime rib I want to make sure I do it right. I've read quite a few posts and think I have a good idea as to how to cook it. Just curious about how long I can let it rest before I start to lose quality. Appreciate any help and thanks. Originally posted off topic by mistake. 

Moleman

I’m trying to move this to the main forum, any suggestions would be appreciated. Just tried but ended up back here again, thanks.