I'm cooking a 12 lb. prime rib in the oven tomorrow and wondering if anyone has any advice. I'm planning to go with the method described here: The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats 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.