The article quoted at the beginning of the thread was written by someone who tried your method, tried the butcher’s method, and found both of them unsatisfactory. The article’s method is: low temperature, then a long rest, and THEN high temperature for a very short time. Putting the rest time in the middle of cooking and not the end is the essence of that recommendation.
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Oh noes! I removed the string! Should I tie it up again or is this no big deal?
Re: reverse sear, I’m getting the impression this is mostly cosmetic and could be dispensed with. It’s kind of a finishing touch. Am I wrong?
Depends on whether you prefer the outside of your roast—prime rib—to be browned. IMHO, it’s a matter of what you enjoy better.
Bon appetit!
I keep poking it with my thermapen every few minutes, until it hits the right temp .
I do, but if I don’t have the right equipment then I can sacrifice that. I’ll try to sear w/the broiler for a few minutes but not longer.
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The browned parts taste good and have a nice texture - it’s not just for show.
I’m wildly exaggerating when I say “why wouldn’t you just boil it then, and save all the fuss” - but you know what I mean. 
You don’t have to brown it though, if you’d rather not. There’s no actual problem, but it’s nicer to do it.
Depending on your broiler, it may burn rather than browning nicely. The maximum-heat regular oven was an intentional choice by someone who’s a rather experienced hand at this - he’s obviously got a broiler and didn’t choose to use it - and I’m not sure why you would shy away from it unless the oven only goes to 450 or something.
I think you’re second-guessing a guy who’s already a second-guesser; that’s a tricky thing to succeed at.
My oven won’t reach 500. No way.
I’m not second guessing anybody. I’m working with an oven that substandard.
At the end of the day, this was the easiest thing I’ve ever cooked. I was apprehensive because I’ve failed many times to tenderize tough cuts of beef. This wasn’t tough and with the low/slow it stayed juicy & tender. No technique, just patience. I didn’t even have to reverse sear because the sides browned nicely.
Verdict: pay for a good cut of beef.
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Happy for you that everything worked out deliciously!
I was not the cook.
What was the weight of your roast?
Yay!
I’m very glad that you got a great result without having to do much steer wrestling. (Oven wrestling is a different thing altogether - sorry for being pigheaded earlier)
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We mirror your experience. My family dislikes super-rich beef, so I’ve finally begun to buy super-market grade standing rib roasts for holidays. Low and slow (275° for, say, 4 hours) has resulted in excellent rare and tender interior with good crusting. And good drippings for Yorkshire.
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Low and slow: I had no drippings, nor crust. 4.5#.
About 4 lbs; 2 ribs w/meat on both sides.
I agree w/the person who said that roasting time is a bit more complex than a formula will allow. Alt said that it would take 3 or so hours at 250F, mine took 3 hours at 200F (and I checked temps w/thermometer). I let it sit at room temp for 2 hours before cooking, plus my oven is small. You need to check internal temp of meat at regular intervals. I did so every hour on the hour.
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I had crust but no drippings.
Try the Alt method. It worked for me.
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