http://www.nytimes.com/interactive/2008/12/22/nyregion/20081222-rooms-pano.html How would you like to have a few of these, article is descent as well

Who sears their meat before roasting?

Waiting for the final synopsis....

always

I sear in the oven for 20 minutes at 475, then slow roast at 275 the rest of the time.
Did not take pics, but my prime rib came out great, best I ever made. The dry-aging sure made a difference. Even the end cut for my british bro in law, who likes it medium well (yuk) cut like butter. The center was medium-rare, tons of flavor and tender.