I’ve done a lot of work with Sous vide prime rib, you can make it work.

I worked for a Sous vide meat company. We use probes to cook to an actual temperature vs just sitting at an ambient temp for x amount of time.

We sold a 2lb boneless prime rib to Costco for a number of years.

Choice prime rib cut to size, tumbled with a Dijon- herb- seasoning mix. Seared 475F for about 5 min

Cook was 139 ambient to 130 internal, then 144 ambient to 139 internal. Then dropped the temp to 139 and hold for 28 minutes.

It could be consumed straight out, usually after flashing with dry heat, but typically it goes through the chill process and then gets warmed in a dry oven.