I cooked up two beef rib roasts over the holidays, which were pretty good all around - meaning that they were both ready on time and perfectly rare. They went on to the egg at 300f, and in about 3 hours I pulled them off at 131f, covered with foil on the counter and underneath a heavy blanket to be served (still too hot to comfortably touch) 2 hours later.
Equally good, but sometimes over looked are the rib bones. We separated the bones from the roasts in order to more easily slice and serve, reserving them for a next day slow cook (an extra meal or two, just like making chicken soup from roasted bird remains).
I added about 1/2 cup of leftover cocktail sauce (ketchup, horseradish, sriracha, worcestershire) and added two more tablespoons of sriracha (thai hot sauce) to make it spicy and 3/4 of a Corona (somehow using the whole bottle seemed like too much). Covered in foil and in the oven at 300f for about 5 hours, until the bones slip free and the meat falls apart.
So very spicy and right up my alley, hearty, rich on the tongue, beefier tasting than the roast alone.
I was willing to give a rib (pre-hot saucing) over to our friend's dog BB (short for Blueberry).
She left to go sit in the van.