I've done the high heat to sear the roast, then turn down the temp method, but I find the slow roast, turning up the oven at the end to finish it method (like the Alton Brown method) yields the best standing rib roast for my preference, which is an even degree of rareness radiating from the center to the outside. This method along with the dry aging in the fridge yielded one of the best, buttery soft rib roasts I've ever tasted.

A friend of mine swears by the method of coating the roast in fresh-ground black pepper, high-temp searing for 15 minutes, then turning the oven down, which yielded a very tasty roast. Until I tried the Alton Brown-type method, this was my preferred method.