Testing - Prime Rib Roast with Chocolate Rub

Prime rib is an expensive cut, therefore I've almost never prepared it, tending to opt for the more inexpensive when buying meat. However, now that we're on the farm and buying sides of or whole carcasses of animals, I have the ability to experiment and refine the preparation of all sorts of different cuts of meat, from the fine to the coarse.

1 - Yup, it worked. Not sure about the timing - there was a significant delay between finished cooking and actual serving, like, an hour! So still Testing to actually roast it and serve it within a reasonable time delay.

https://www.ricardocuisine.com/en/recipes/5367-prime-rib-roast-the-ultimate-
https://www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026
https://www.halfbakedharvest.com/coffee-rubbed-prime-rib-roast-roasted-garlic-gorgonzola-butter/
http://www.cookingchanneltv.com/recipes/spice-crusted-prime-rib-of-beef-3784411
http://www.cookingchanneltv.com/recipes/prime-rib-3029637
http://www.recipetips.com/kitchen-tips/t--1315/cooking-prime-rib.asp

Prime rib roast (time to cook dependent on weight of roast)
Spicy Chocolate BBQ Rub

1. From the day before up to 4 hours before roasting, agressively scrub the roast all over with the Chocolate Rub and place it bone-side down and fat-side up on a high-sided roasting pan.(Would the chocolate dripping be good with root vegetables? If so, then the veg should be prepared and the roast placed on top at the same time as it gets rubbed.)
2. If you haven't done so, about 4 hours before roasting take the roast out and leave on the counter to all it to come up to room temperature.
3. Prepare the oven rack near the bottom of the oven. Preheat the oven to 450F and leave at that temperature for about 20 minutes before putting in the roast.
4. (Curious about Ricardo's method of roasting.)
5. Put in the roast - FROM THIS POINT ON DO NOT OPEN THE OVEN DOOR UNTIL THE PROJECTED COOKING TIME HAS ELAPSED! Roast for 30 minutes, then reduce the temperature to 350F. Roast, figuring on about 16- minutes be pound of meat, or until an instant-read thermometer inserted into the meat (away from the bone) registers 115 to 120F (for rare) or 125F for medium rare. Let the roast rest for 20 minutes before carving.
6. Snip the tied bones off the roast, slice and serve. OR Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness.