For a cut of meat we only cook once a year, I'm so happy with our latest method, from a 2007 issue of Saveur.
This was a three-bone standing rib roast, aka prime rib. The butcher had trimmed off everything but the eye and the ribs (and a little fat, good).
The technique is to roast the meat rib-side up. It seems to create a little roasting chamber, sui generis, and the meat cooks gently and evenly throughout. (The other technique is 30 minutes at 450F, then down to 325F until the internal temperature hits 120F.) This roast then rests for half an hour, perfect opportunity for making the Yorkshire Pudding. (It was the best, fluffiest, prettiest pud ever, but I couldn't tell you why.)
I know this beef doesn't look rare enough for some of you cannibals, but it's exactly the way I like it: pink and juicy. (Rare meat? Not juicy.)
Confession: There really were no green vegetables.