I really hate to be the one saying this, but for your consideration my advice is pull it out of the bath sooner rather than later. See the linked discussion on eGullet. I totally agree with those who say they'd not SV a tender cut like prime rib for extended periods. I'd cut into steaks.

But if you want to continue down this route, I'd recommend going to douglasbaldwin.com and looking at his charts which are specific to the roast's shape. Note I'd go for "heated through" not Pasteurized for the reason stated above. Good luck and please report back!

Here is a link that might be useful: other discussion

BTW I emailed dcarch asking him to take a look at this thread. Hopefully he sees it.

Taste in food is always subjective. Some like it high heat, some like it low and slow. After you have done what you did, if you like it, repeat the next time.

For me, I just got a 12-lb prime rib, (Yes, I mortgaged it LOL) I can't afford to mess up. Easy. Sour vide!

First, beef quality can vary. The same cut can be tasty and tender, or not so much. I will try a small piece first. In the past, I have generally sous vide prime rib at 129F for about 4 hours, depending on thickness. Perfect medium rare edge to edge is unavoidable. Into the freezer for 20 minutes then sear at 550F.

I think for this 12-lb prime rib, which looks great, nicely marbled, I will be doing 129F for 6 hours for the whole piece, then cut 4lbs off, raised the temperature to 133F for a few guests who like the meat a little more well done. Ice the water bath back down to 129F and all the meat goes back in the bath.

Sear, and serve, at the exact time when dinner is ready, every thing is hot, because no resting of the meat is required. Everyone will be happy, medium rare or medium.

dcarch

Epilogue?

Hopefully a happy meal.

Happy New Year. Well, DS2 and I didn't like the result and DH loved it. Last year. I roasted one a la Kenji and did a non-frozen one via sous vide. This year, smaller group, and all I did was the frozen sous vide version. I found it mushy. DH is really into the red going all the way to the edges, so he thought it was great. DS likes the crunchy outer shell. We did grill the outside at the end, but it just wasn't the same as roasted. However, last year's roasted one did not have red all the way to the edges, even with Kenji method. I am, as always, open to suggestions and revisions. I would like to be able to make one roast that pleases both of them!