At the top right of this page, you'll see "RECIPES". Click on it and enter "Prime Rib" into the box. You'll see that other users questions about SV cooking Prime Rib are there. Perhaps the answer to your question will be there. But I agree with chatnoir, an expensive experiment. We were blown away by how tender and juicy a lowly boneless skinless chicken breast turned out cooked SV! I learned by going through the recipes on the Anova main page, and the internet. I am learning much more by coming here with my results of a SV cook, if less than my expectations, and asking advice. I then jot down the suggestions in my sous vide journal.