If you think the ultimate beef cut is a prime rib, this is even better! We suggest cooking it low, slow, and rested using a reverse sear technique similar to the one recommended for our chops. We've already brined it. Cook in a 200 degree oven to an internal temperature of 118 to 123 degrees, rest covered in foil for about 20 minutes, then brown for a few minutes at 500 degrees. Should yield a medium rare to medium prime rib.