When I was in school our instructor broke it down like this,
the better the cut of meat the less time it should be exposed to heat.
It rhymes so its easy to remember. It's why fillet mignon is best at rare (high heat sear), ribeyes at medium rare, and tough cuts cooked low and slow until the connective tissue breaks down such as brisket. Rib roast doesnt have connective tissue like a brisket so by going low and slow you're not really making it more tender you're taking longer to to cook a piece of meat. I roll 300 until 130 so its nice and pink from edge to edge. Whatever you choose you'll still be eatin good!