I am wondering if you had the perfect roast last year, why change? I mean, if you were genuinely really happy with it, I would stick with what got me to the dance.
I prefer sear at the start of the cook, go 425F for 15 to 20 minutes, then drop to 250F until done. I have done this on kettle, gassers and in ovens for as long as I can remember. It is my 'go to' Christmas method. And it is about just about 45 minutes per pound (I eat my meat a little on the rare side). The beauty of a 14 lb roast is that the few people that insist on dry brown meat can get the end cuts.
I have messed around with salt-crusting and reverse searing (low and slow for hours then blast to crust) and found them to be fine methods as well. I also tried pastry crusting a prime rib, that is not something I would recommend.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."