Are you taking about a "cross-rib" roast? I generally cook a cross-rib as a pot roast....Brown it first and then braise it covered for a few hours.....Haven't yet used a torch....but I have an open mind.....I'll try anything...;-)
Just back a bit from that cut, between shortloin and chuck, it's the prime rib.
I'm going to have a go at this one I think. I need to buy a good internal thermometer though. From what I've read, it's a very narrow window to hit for a perfect steak.
I read that I want the cap and feather bones left on, but I'm not positive about
trimming the outside from aged meat. There is supposed to be a butcher that ages up to 8 to 10 weeks here so that is probably the man I want to talk to.