You know, I just watched a Cook Country episode where they did a prime rib. They prepped the meat the way I do (separate the bones, salt it and age it in the fridge), but then they seared it, then sous vided it for a minimum of 16 hours, rested, THEN under the broiler for about 5 minutes.
Sheesh! Definitely more work than my oven-roasted rib.
Now, when they sliced it, it was pink/red all the way through. I gotta say that I love my slices which are more well-done on the very edges and pink/red in the middle. I love the contrast and having both.
That said, if I could ever find more space, I might get a sous vide to play with someday. Just not with prime rib.
Lee