Pretty much the way I cook it.  Only thing I changed was to leave the oven at about 200 as it seems to lose too much heat and doesn't get it done.  After pulling it out and letting it rest, after I slice it I put it in the Crock-Pot a bit with my aujus with celery and carrots that cooked all day for just a couple minutes.  Then I leave what we're not eating in there so the seconds stay warm.  Just don't want the au jus too hot at the end as it will keep cooking the meat.  I take the prime rib out pretty rare so it doesn't over cook when it hits the juices.