just struck out on first Prime Rib. What happened?

I have never cooked it that way but maybe the center was too cold to start with. It may have been a little frozen.

Meat thermometer and reverse sear. All you need to know.

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cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.

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That's what happened ^^^

Why would you cook a rib roast that way?

Reverse sear

Cook on low temp first... like 275 until the center is at 5 degrees below the doneness you like. Remove and let rest for 30 minutes or longer. Set oven as high as it will go, cook it for 15 minutes. Since you have already rested it, you can serve immediately.

I know that some ovens use a fan to cool down faster. This could have been your problem, since the oven wouldn't hold as much heat for as long

I smoke at 275 until internal temp is 115. Then I wrap and rest in my oven until temp gets to 130. Perfect

when I do mine I put it in the smoker until the internal temperature is 115-120 and then broil it in the oven to sear the outside.

Wow, never heard of that way to cook these. The way I find is best and easy is
Salt them 2 days before and let sit on a rack, then pepper them and into a 225 degree
Oven until 122 degrees on a temp probe. Take out until 30 min before you serve put it back in 450 degree oven for 5 mins to crust the top a little.
I like to put root vegetables w a little of the drippings in the roasting pan while the meats sits and roast them then put the beef rack and all over these during the last 5 min at 450.

Beef will be med rare from edge to edge., medium on the end caps. I do Bone in.

quote:

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cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.

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for two hours you were not at appropriate temps

Cook at 500 if you want, but lower the temp after about 20 minutes, then set at 325 or so and go for the rest. You are looking in the neighborhood of 12-15 minutes per pound.

If you invest in a rib roast, invest in a meat thermometer.

Let rest a long time prior to carving, you will still get enough drippings for a board sauce (thank you F&DB for that tip)