Hello all! I am new to this site, and I have been reading multiple threads to try to plan my first cooking of a prime rib roast. I will be serving my husband and his parents on Sunday, aiming for a dinner time of 4 pm. I have a 4 lb boneless ribeye roast that has been sitting, uncovered in my fridge since yesterday evening. My plan, from the advice I have gathered, is as follows - Remove from fridge at 11 am and season with salt and pepper, maybe some garlic powder. At 1 pm, sear the roast on the stovetop. I am reluctant to use the 500 deg. oven method of searing, as I employed a 500 deg. oven while using Alton Brown's roast turkey recipe on Thanksgiving and set off my smoke alarms! Also, my roast is small enough to be easily seared on the stovetop. I am planning to use the 225 deg. oven temperature for roasting, though I am not completely decided on that. Would I be better off using the standard 350 for my first time? With the 225, I am expecting around 20 min per pound, or 1 hr 40 min total. I will be using a thermometer and targeting, I think, 120 deg. before a 30 - 45 min. rest. I like my prime rare, my husband likes med-rare to med. My in-laws, unfortunately, will only eat it, in their words, "done done" (med.-well). I intend to further cook their portions by dunking in simmering jus, unless someone can give me a better way. I would very much appreciate any advice on how to improve my planned method, as I am somewhat nervous about this endeavor! Thank you in advance!