Thanks, Michael.
I too dry brine, but I do it for 4 nights, and let it sit a few hours before putting it into the oven.
and here is Fallow’s version
Fallow Roast Beef
45°C to 47°C converts to approximately *113°F to 116.6°F
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We use a variation of this, it was passed along from my wife’s grandparents
Final results below. Watched 100 videos on the topic (exaggerating only slightly) and wound up combining several techniques. Dried in fridge for four days, lightly wrapped in paper towels and salted and left uncovered overnight the last night. Debated on whether or not to apply a paste of some sort for crust, but decided to let the meat speak for itself. Slow roasted at 200 degrees, down to 175 last couple hours because I thought it would be done too early. Then seared at 500 for ten minutes.
Pretty much excellent, although I kind of screwed myself by panic-ing and dropping the temperature because I thought it would be done too early. Then when it became clear it wasn’t going to reach temp in time I was too afraid to raise the temp because I thought carryover cooking would blast it to medium. Result was a little underdone for most of the crowd, although everyone was able to find a piece well enough done to enjoy. I would say I choked, but it was still good. Look forward to next year.
This was a Costco bone in prime, full seven bone version. Marbling was outstanding. I have to give them credit. I cut off one bone’s worth and froze for later as we only had 13 people (7 females) to feed. Was still way more than enough. Day after (which was actually Christmas Day) felt like day after Thanksgiving with all the leftovers.
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My first time making a prime rib roast. Mother-in-law purchased (9lbs) and said, “Please cook it.” Learned some lessons, but all in all, it came out pretty well and everyone enjoyed it.
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Nice job!
Cooking a big rib roast like that is probably the most stressful thing for me to serve over the holidays - it’s a $200+ protein that you cook once a year, you’re trying to time a bunch of different side dishes that all use the oven and by definition, you’ve got 8-10 people waiting for you to pull off greatness and it’s not like you’re taking a couple of practice runs first 
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That is a home run for first time out! Learn the restaurant technique: keep some jus simmering in a skillet and you can bathe a rare piece for a minute or so to bring to med-rare/medium
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That’s why a combi like the anova is so clutch, can be dedicated to just the protein. I cook in this style all the time so find it very easy to do a roast. You also have super precise temperature control and can go with much lower temps like 140-150F.
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I’ll take that piece of spinalis on the cutting board. The spinalis from a prime rib with the salty and peppery crunchy fat on the outside may be my single favorite bite of beef.
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Thanks for the generosity of spirit. You’ve captured my sense exactly. I couldn’t stop thinking about it for days before cooking. After all that, can’t wait to do it again.
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Good idea. I had plenty of jus on the side and could have done that. Next time…