I'm planning on cooking a prime rib roast for xmas at the in-laws (they've tasked me with cooking the star of the show!).

I'm wondering if I can do the slow cook part the day before (or even a few days before) in my oven at home, which has a built-in thermometer probe, and finish it by searing at my in-laws' house.

Possibly would I need to bring it up to temp a bit first in a very, very low oven before searing? Or perhaps just bringing it to room temp first would be enough?

Or is the whole thing just a terrible idea, and I should suck it up and check manually with a themometer in my in-laws' oven, starting the cook first thing on xmas morning?

Edit: Also, if I decide to go with a bone-in cut, does that change anything?