One technique I forgot to mention that I haven't used for a while is putting a strip of fat on top of the roast with the theory being that it provides a bit of extra basting ooomph if your roast isn't marbled enough. Your butcher/supermarket will generally give you the fat strip for free. Anyone else do this?

Frenching the rib ends sounds like a bit of an effort but I think I have to try that at least once. I love the look of it on rack of lamb. Never thought to try it on a beef roast.