I guess I'm a sucker for the quick sear in a hot cast iron skillet (requiring careful work with heavy tongs, and not to seal in moisture, but to "pre-develop" the caramelization which leads to truly flavorful drippings and outside bits), then a low and slow approach in the oven, with a well-marbled standing rib, even below 300F. That approach does tend to begin to melt out some of the internal streaks of fat, "self-basting" the interior, while the high heat methods seem to hasten the process so much as to leave the fat almost intact. "Frenching" the rib ends is alwaysa neat trick, and I believe improves cooking (and sure makes it easier to hold for gnawing).

The rock salt method, IIRC, came from a foodie in Dallas, David Wade, once associated with Nieman's, who also gave us a much appreciated condiment, now rarely available, a "powdered" Worcestershire. Rock Salt is a lot of trouble, but does seem to prevent mositure loss.