Prime Rib Guidance Needed

I have eaten some might fine prime rib in my time. In fact, I recently enjoyed one in Hood River, Oregon, that may have been the BEST I’ve ever had. BUT, I have NEVER cooked one.

WHY? Because I couldn’t muster up the courage to possibly (probably?) ruin such a magnificent (and expensive) piece of beef!

I did the RoadFood search (while waiting for my “Insider” application to process), I did a Google search, I read Alton Brown, I read a bunch of "stuff."

But now I turn to theexperts for guidance.

I must prepare my roast in the oven. I would like to prepare a reasonably MODEST size roast (like, maybe a two-inch slice for each of two people . . . with some leftovers possible).

I would REALLY appreciate any tips you could offer, FROM actual experience, when cooking a prime rib roast IN THE OVEN.

Thanks in advance for what I promised the missus will be a culinary delight!