Akio, you don't disclose where you are going to leave your seasoned and packaged prime rib before cooking.
What's the rush to vacuum pack it?
You can do whatever you want to, but why don't you just season, seal, and cook?
Your roast when cooked to the point of Pasteurization will keep far better and longer than raw meat in your refrigerator as long as its seal is intact.
Anyway, at room temperature: - 2 to 3 hours maximum if you are cooking it below 150F, and i certainly hope you are.
In your refrigerator: - 24 hours maximum. Depending on the seasonings you select. Some will develop unpleasant flavours when wet and without oxygen. I don't recommend doing it.
It's much the same with a frozen prime rib that you vacuum package.
Why don't you use a technique that will have a great outcome instead of a mediocre one? That's a very expensive piece of meat that deserves your very best efforts.
Here's my technique for a tender beef roast:
If the roast is frozen, thaw it uncovered in your refrigerator. Depending on it's size it will take up to 48 hours.
Then give it a thorough coating with a mixture of two parts Kosher salt to one of black pepper (by weight).
Place it on a wire rack set over a pan or plate, and let it rest uncovered in your refrigerator for up to 72 hours.
When ready to cook take your roast out of the refrigerator. There shouldn't be any visible moisture on the meat, but if there is pat it dry.
Vacuum seal and cook as usual.
If there are bones attached to the prime rib i recommend removing them to prevent an accidental bag puncture (they can have very sharp edges) and also to reduce cooking time. You can double vacuum pack the bones and cook them along with the roast.
Enjoy, and please share your results with the Community.