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   People are always trying to find the best way to cook a rib roast, us included until Cook's Country did a major test to settle the question. They cooked 60 rib roasts in different ways to see what worked best. Below in Instructions is what worked best to produce an evenly medium rare all the way through. It really works and is a match for restaurants that specialize in Prime Rib. 
                               Perfect Rib Roast
                             Bill and Carol
Any size bone in or boneless rib roast

Instructions

   To start, let's look at how it works and what happens. Between the temperatures 125F and 132F (Medium Rare - pink with no red) two things happen. The longer you keep it in that range the more tender it gets, and no liquid is squeezed out. If the temperature rises above that the muscle fibers start to tighten and squeeze out the liquid. What you want to do is keep it in that range as long as you can.

   Most home ovens only go down to 170F, so it won't be hands-free. You'll need a temperature probe and an occasional check. When the temp reaches 125F turn the oven off. The temp will rise a little then begin dropping. Just turn the oven back on as necessary to stay in the range above. The longer you go the more tender it gets. New tabletop ovens will let you set the temp much lower. In one of them start at 170F and when the center of the roast reaches 125F, just set it to 128F. You can cook it for 24hrs. if you want and it won't lose moisture and just get better. Sous vide also works well, but you'll need to sear the outside in a hot pan after it is cooked.

   We recommend salting it the day before and cutting the bones off before cooking. Set the roast back on the bones to cook. Below pictures show the roast cold (makes great sandwiches) and how little liquid came out of it after 16hrs. It was incredibly tender.

< Because so little liquid comes out of the roast you'll need to pick up some bones and fat along with it if you want to make gravy. They are free sometimes.

To make gravy from them first roast them for a while in the oven.  Discard them and use melted fat to make a roux by adding the same amount of flour as the fat, then whisking in beef broth. Add salt, pepper, and any other flavoring you like.