Basically cook it low and slow, then rest, then finish at high temp for 10 minutes or so to get the outside presentable.
This will be my first attempt, so any advice is appreciated.
And, yes, I know it's technically a rib eye roast and not prime rib since it's not prime grade.
This is exactly how I would do it. I just read the guy's article as well, and it makes a lot of sense.
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