Perfect Prime Rib

I found these successful tips in Fine Cooking, December 2006, A Juicy Prime Rib for the Holidays on p 44:
"Three tips for a perfect rib roast: bring the beef to room temperature before cooking, baste it often and let it rest before carving."  I let my 9 pound rib roast sit at room temperature for 2 hours and did baste it frequently.  My built in temperature probe in my oven did not want to register on my oven's control panel, so I had to wing it.  I cooked it at 320 degrees(convection) for about 2 and 1/2 hours and took it out to rest.  We ended up not having dinner for an hour which proved to be perfect for the roast which was covered in foil and still warm for dinner. The ends were medium and the more we cut to the center, the rarer the meat....There was something for everyone.