Prime rib: Finish with sear, or no sear?

[upStomp]

I beg to differ. While each slice might only be 1/4 to 3 inches thick, you have to consider the overall circumference and the amount of flavor that the added crust adds in.

The circumference is exactly what I'm taking into account, since the thickness provides very little in the amount of crust with a cut roast. To clarify, I'm not saying there shouldn't be a good amount of seasoning added to the outside, just that the act of searing isn't as important as with a steak - particularly if you're roasting at 325°+.