Can't give you temps or times, but my wife puts ours in a very hot oven for a prescribed time, then turns the heat off, or very low. Nobody can open the oven door until it is ready. Come out perfectly. Our butcher will dry-age a prime rib for 28 days.

Maybe someone here has done this and can give us the specifics.

I will second this method!!

Here is how cook Prime Rib Roast. I’m actually cooking one tomorrow for Easter.
Preheat oven to 550
Tub down with favorite rub. SPGO is good but I’ve been using a blackening season and it’s great.
Place ribeye roast on rack in roasting pan.
Roast for about 20-25 minutes then turn temperature down to 250. While you’re doing the high temp roasting expect a little smoke and such from the oven.
Roast for approximately 13 minutes per pound or until Desired doneness.
Remove from. Oven when temp hits 125 for me and tent with aluminum foil (tin foil) until you need to cut it. It will hold reminder a long time. When you cut it juices will run everywhere if you’re not ready for it. Try it. It’s delicious.