Prime Rib: What temperature?

I am preparing a 14 lb. boneless prime rib for Easter. It is my first attempt and I have been researching the project! There are a myriad of different ways to cook in oven. I am very hesitant to use the 'rules of thumb' approaches based on meat weights, oven temperatures for a given period of time, etc. Being an engineer by profession (insert your joke here), I have decided that using a thermometer that continuously reads internal temperature is the only proven accurate means of determining roast 'doneness'. Now, my question is this: At what temperature should I yank a 14 lb. piece of meat out of the oven if I want something more pink rather than red? I have seen suggestions from 110 to 135 degrees F. What temperature should I roast at? Again, I have seen a variety of ranges. I would be more inclined to cook at around 275 and be patient. Your help is appreciated. Thanks.