This is a good recipe.

RIB ROAST

Place beef, fat side up, in large shallow roasting pan placed on a cooking rack. Season meat to your liking. Preheat oven to 450 degrees. Roast beef uncovered 15 minutes. Reduce oven temp to 350 degrees. The average cooking time is 15-20 min. per pound. Use a meat thermometer to determine when your roast is done to your liking. Check temperature of the meat by placing the thermometer in the center of the meat between the bones.

130-135 Rare; 135-140 Med Rare; 140-145 Medium; 145-150 Med Well; 160+ Well Done. Let meat stand 5-10 minutes before carving.

NOTE: Meat will continue to cook once it is taken from the oven. Remove roast from oven 5-10 degrees lower than desired doneness.

You nailed it. Who would ever want to ruin a rib roast by cooking it well done? I'll use boneless if they are at a better price.

I'll be pulling mine at about 130.

Man I can't wait to cook my first. Are you doing the au jus too?