So the last one I cooked, I made a herb butter rub with something then seared it in a 500 degree oven for some time then shut it off and let it cook in a sealed oven for a few hours. Problem is I can’t find the recipe or the cooking times. What’s y’all’s go to recipe?

Following

Found it on the web. Called “closed oven method.”
Let roast come to room temp. Calculate the sear time by multiplying the roast weight by 5. Ex: 9lb roast would be seared for 45 minutes.

Rub is optional but I did this. Butter to room temp and mix in Herb de Provence. Coat roast with the butter rub. Then season liberally with Kosher salt. Set oven to 500 degrees. Place roast on a pan with some beef broth or water to keep drippings from burning. Cook roast to calculated minutes. Then turn oven off. Let roast “cook” for 2 hours. No need to rest. Serve immediately.

I've had better rib roast by cooking low and slow until the roast is about 120° remove roast and cover tightly with foil for an hour. Turn oven up to 500° Put roast back in oven for 5-10 minutes to sear just before carving and serving. This will result in a roast that is med rare as close to the outside as possible.

I may try that. I think they called that low and slow with a reverse sear.

Doc, the best ones I have cooked have been on the big green egg, by far. I salt all sides e day before, leave it uncovered in the fridge overnight, let the roast warm to room temp before cooking. I rub mine with just coarse salt and pepper, rosemary and sometimes the Montreal seasoning. Egg set up is indirect at 300 degrees. 20 minutes a pound to your desired doneness. I take it off and remove the ceramic and let the Egg get up to 500 degrees. I then roll it around till I get a crust on the outside. Usually a couple minutes per side. To my family, these are better than the ones we have done in the oven. (This may have been info you didn't want, but it does make a great prime rib.)

I’ve seen one for a smoked prime rib on “All things cooking “ on FB

I'm gonna rub one with the butter, herb and salt and pepper and smoke it. I've always done it in the open but want to try smoking one.

Sounds awesome! I don’t have a BGE but I’m sure someone will use this one!

Just don’t cook it past 120 internal temp and that joker will be good no matter what. Drag it through some A1 if it ain’t.

How would you cook and season it on a Traeger Smoker?

Smokin' on the Egg

Looks great.
What temp and how long
What did you season it with

Made a paste in processor of rosemary, tarragon, thyme, sea salt, black pepper, fresh garlic and olive oil.
500 degrees for 20 minutes, then finishing at 300 till it comes off at about 115 internal temp. Let rest.

Came out nice. Hard to beat smoked Prime Rib, Horseradish sauce, Asparagus with lemon butter and garlic roasted poatatoes ( I could eat a bucket of those potatoes) and a bottle of Groth Cabernet.
Merry Christmas to all!

Heck yeah, very nice!

I smoked mine today on a Weber kettle in a similar fashion to the methods described above. Indirect at 300 until the internal temp hit 125. Let it rest for about 30 mins. Nothing fancy, but it turned out awesome. WAY more flavor than when I cooked my last one in the oven. This will be my go to method from now on.

I’ll admit I only read the first post but I’m crunched for time. Look at the “Snake river” prime rib recipe. It has yet to disappoint!!

Thanks guys, for the info!