The standing rib and the prime rib are essentially the same thing.
I've always cooked my beef standing rib, prime rib, boneless rib, etc, at 325°......grill or oven and never had a tough piece of meat. Of course there are variations.......1) start at 400° for 30 minutes and then drop back to 325° 2) Reverse sear, start at 225° and finish at 450° and a myriad of other instructions along the way from other folks.
For what you are looking for I'd put in the oven at 225° until you get about 10° away from your final finishing temp, remove from the oven, then bump the oven to 450°, put the roast back in and finish it off.
Only thing that would ruin the rib would be to over cook it
The 'Prime' Rib can be either boneless (Rib Eye roast) or with the bone-in (Standing Rib Roast). Technically speaking, a cow has 13 ribs, 1 to 13. 1-4 are left in the Chuck and #13 is left in the loin, leaving us ribs #5 thru #12.
All bone-in whole ribs come from the packer (in the US) with 7 rib bones. For reasons of familiartity and simple butcher talk, we will refer to them as ribs One (near the Loin) through 7 (next to the Chuck).
Also, for all intents and purposes, ONE rib will serve two 'normal' people.
For presentation and prettiness, the first three or four ribs (small end or loin end) will do the job. Less marbling and leaner, but still tasty and tender. They are also the 'prime' of the Rib, hence the name, which has nothing to do with the USDA Grading. However, I would always make sure it's Choice or Prime, no Select. The last three or four ribs (large end or Chuck end), 4-7 or 3-7, more marbling, more fat, less attractive, and in my opinion, MORE flavor. All the ribs roasts I cook are from near the Chuck end. If I get a three rib roast, I like ribs 4,5,6, a four rib roast 3,4,5,6. Nothing wrong with #7, it's just plain ugly (trimmed up it makes a nice steak for the grill).