Everything was fine for the popovers.
The rolls took much longer than normal . . . and I noticed that though
the oven was set for 350- the thermometer in the oven said 325 when I
looked at it.

The prime rib crusted up nicely at 450 for 15min-
But the mushroom appetizers we put in then took longer than they
should have.

So I pulled out the directions to the remote smoker thermometer that
Santa had left.

Put the probe in the meat and the sensor in the oven.

Turns out that my oven will go to any temp I tell it to-- then shut
off. So I cooked 12lbs of prime rib at 280-310. Set the oven for
310- when it drops to 280, turn it off and back on at 310. . . .
repeat.

Since I had a handle on the internal temp of the roast I wasn't too
concerned. Sure enough it was none the worse for wear.

Took the roast out at 125 internal- and it went to 145 by the time we
cut into it. [45minutes or an hour.]

Thanks Santa for the perfect timing on the solution for this
challenge. I've got to give the Redi-Check remote smoker
thermometer a 2 thumbs up for saving the day.
http://www.maverickhousewares.com/et73.htm
[$33 on Amazon.com ]

On the roast-- I ended up going with the CAB. It was leaner than I
would have liked as I associate more fat with more flavor--- but this
one had plenty of flavor. [air dried for a week in the refrigerator-
and just a light coating of Montreal seasoning.]

Repairclinic.com has a new oven control sensor on the way for $30
delivered so I should be back to baking the normal way by Wednesday.

Jim