Each roast can be cooked in a variety of ways. A Prime Rib or Ribeye Roast can be cooked very well at lower temperatures, or, very hot, both methods can yield delicious meat.
I happen to prefer cross-rib, round, eye of round and sirloin roasts done faster, but, quite rare. The exception being tri-tip/top block which I prefer cooked lower to medium rare/rare.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."