Yes, I do the low & slow method.
225F oven
Roast is trussed with butcher's twine (I do that myself) and seasoned with course salt and pepper. I leave it uncovered in the fridge overnight to create a mild drying effect. I pull the roast out about 2 hours before cooking to let it warm up to room temperature.
While that's warming up I sear some short ribs in my cast iron pot and then sautéed some shallots, carrots & garlic in butter. I use lots of red wine to deglaze the pot between the ribs and the veggies. All of that goes into the bottom of the roasting pan along with a full bottle of red wine, about a cup of beef broth and a cap full of Kitchen Bouquet browning/seasoning liquid. I'll also tie up a packet of fresh rosemary and thyme and throw that into pan.
I then place the rack in the pan and sit the roast on the rack with the fat cap up. Then entire pan goes into the oven and I cook it until the internal temp reaches 135F. Usually takes about 3 hours or so for a 6lbs boneless roast. Add another hour or two if you use a bone-in roast.
I pull the roast, wrap it tight in heavy Al foil and leave it in a warm spot in the kitchen. The short ribs and a scoop or two of the veggies go into a serving dish for those that like ribs. I then strain all the juice and drippings from the pan into a separating measuring cup to extract the au-jus.
I once thickened the au-jus using butter and flour (beurre) but I did not like the way it served, too much like gravy. I much prefer the thinner au-jus.
When the guests are ready to eat, I turn the oven up to 550F and put the roast back in on the rack and cleaned, empty pan (just wipe it clean) to sear it for 10mins. Remove from the oven and slice it up.
If you want to know the science behind it all, this is my go-to guide for all things beef -
The Food Lab's Definitive Guide to Prime Rib | Serious Eats
The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats
Perfect Prime Rib With Red Wine Jus Recipe | Serious Eats
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oh by the way I picked up a 16 pounder from Bashas this evening, had the butcher cut it in half for me.
