Cook's illustrated has had two articles in the past year about the low
temp[225F] roasting of steaks and roasts, with or without browning after.
The results were so good with a low temp. Standing Rib Roast that I thought
I'd post my results.
We had a small 5.5 lb 2 rib roast from the short end, probably ribs 8 & 9.
After salting I slathered the cut sides with a very fine film of rendered
bacon fat. I roasted it, bone in, fat side up, at 225F for 45 minutes per
pound, or just over 4 hours, to an internal temp of just over 120F. Then it
went into a warm oven at about 150F for 30 minutes while we made the
Yorkshire pudding.

The result was pink rare meat from edge to edge, the best we've ever had.
The cut end, even with this low temp. had a slight surface crust or "char",
and the meat was rare immediately underneath. I have the feeling that bacon
fat contributes in some fashion to low temp. browning.

The only negative component was that the fat did not render as well as you
want it to, I'm sure because the oven just wasn't hot enough to melt beef
fat. Next time I'll trim much more fat than I would have in the past, and
render that separately to make the Yorkshire pudding.

A bottle of 1977 Chambolle Musigny with the roast reached to higher powers.

Theron