I have read several discussions on roasting the perfect prime rib. Since reading all of the threads/posts I was wondering if someone could break it down in dummy terms for me for my specific piece of meat. Please and thank you!!! Ok so, here are the details: i have a 16 lb boneless ribeye loin. The loin itself is almost as long as a half sheet pan and its kinda flat and wide versus the round fat kind. I have a rack and a sheet pan to roast this on. I do not have string to tie it up yet, but I can get this tomorrow. I also need to buy an instant read therm. I don't think i will be able to sear this meat at all, it's just too big. I prefer the slow and low method as i do not want to overcook this beast. My family prefers rare to med rare. Should i bake it then blast at the end for the crusty outside? And I'm confused about what temp i need to take it out to rest at to achieve perfect med rare. I also plan on keeping it simple, just a kosher salt and fresh coarse cracked pepper rub down. Thanks to any and all input. I also hope fourunder is still around, i consider you the king of beef sir!