I trying a new technique for a Prime Rib Roast tonight.
reversed.
slow slow roast to get internal temps up where you want them, THEN a blast of heat in an 500F oven to make my garlic/peppercorn/horseradish crust crunchy.
pics to follow
reverse technique, slow roast, then sear info:
The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats
Slow-Roasted Prime Rib au Jus Recipe - CHOW