If you are doing just one roast, I like the reverse sear.
Someday I want to try it like a steakhouse in FL does it. They put their prime ribs in overnight in a 130 degree oven, cook them rare and make them to order by submerging individual cuts in a boiling pot of au jus. Want medium, 30 seconds, want we'll done, two minutes. ( just an example, don't know what actual times are ) Since they are served with au jus laddled on top from the kitchen, apparently people don't know they are boiled to order! Most home equipment won't go this low. Even on warm my oven only goes down to 170. But I have done rib steaks that low till 115-120 internal and then sear in a screaming hot cast iron pan. Perfect rose/pink edge to edge with a 1/16" crust.
