I haven't tried sous vide. There's a little bit of an ick factor for me with cooking in plastic.
I like mine exactly how @INVAR describes cooking his.
For prime rib roasts I sear the seasoned meat on high heat on all sides and then put a meat thermometer in the center and cook it in the oven at 200* in the same pan until it gets up to temp ~135* internal.
Try this some day.
Preheat oven to 500 F.
Take a 4# roast and let it sit on the counter top for about 4 hours until it reaches room temp.
Generously rub it with the rub of your choice(mine is Cabot butter and Montreal Steak Seasoning) and rub it generously all over the roast.
Put the roast in the oven on a roast pan and cook it for 20 minutes (the formula is five minutes per lb.) then turn the oven off and leave the roast in there for 2 hours. DO NOT OPEN THE OVEN DOOR DURING THAT TIME.
Remove from oven, slice and serve.
Found that method on the net and decided to give it a try. Best Prime Rib I've ever made.