I had a beautiful prime rib roast to cook and didn't want to screw it up. All the books I looked at said cook at what I thought was too high. 350-375df.
I remember a butcher telling me 250 deg long and slow.
I have a bunch of cooks magazines and I like them because they experiment.
They cooked a bunch of the roasts from 200df to 375df and had their tasters try them. They concluded that 250 was the best and to use a digital thermometer.
So I took their advice. I rubbed some salt on and I browned the roast in a fry pan with oil for color and put in the lower rack at 250 until the internal temp was 125. Took it out to rest for 10 min and got my knife ready.
I couldn't believe how well it turned out. the color was the sane through the whole roast and the juices were great.
Long and slow. Sometimes you win.