We do our Christmas rib in the oven as my son's small vertical isn't large enough for the whole thing and we like it done as one piece (plus the women don't like the smoke); here is the Evernote copy:
Cooking a large roast for a family meal: Prime Rib, Sirloin Tip, Top Butt
Preheat oven to 230°
Season roast, wrap in HD Aluminum foil, place in roaster pan with 2 cups of water on a rack to elevate it (or naturally if it is a rib roast, ribs down). 1 cup of water for small roast. Don't foil if smoking.
Push thermometer probe into center of meat (center in depth in largest part of roast but not near the end) and place in oven, don't get probe tangled with upper or lower elements (push it in at an angle if necessary instead of straight down, as long as it is in the approx. center of the roast).
Let roast until thermometer reading is at 125°, 135°, or 145° (for rare, medium or medium well).
Remove roast from oven with thermometer still in it, place on counter, let it rise by itself another 10° to 135°, 145° or 155°.
Meanwhile, turn oven up to 500°
Once the roast has reached desired temp, pull out thermometer probe, unwrap it and place back in oven for 10 - 15 minutes to brown to your satisfaction. Remove roast from oven, remove from pan and place on carving platter or surface and let sit for 10 - 15 minutes for internal juices to redistribute while siphoning off juices in pan to make gravy.
Carve and serve; juices will run out and lighten pink hue to meat; quickly photograph right after carving for best pictures of roast!
Adjust or add to this post for your specific notes on times and temps and results, and attach pics too!
These same directions can be used for any oven roast regardless of size too.
This was to 135° internal then browned at 550° convection for 10 min.
That, btw, was a Certified Black Angus Rib from Kroger @ $10.00/lb, 23 lb. roast, $230.00 worth of prime rib! Yes, it was excellent! (My oldest son provided it!).