i have a two-bone standing rib roast just shy of 4 lbs. i was thinking of doing a horseradish/garlic/rosemary rub for it. my question is, if i want a nice medium rare finish, should i sear it in a pan and go low and slow - 225 degrees until it reaches an internal of 125 degrees, then rest - or should i start at 450 or so for 1/2 hours, then drop it to 350 for the rest of the cooking time? if i do the oven sear - will i burn my garlic rub? (but then again, wouldn't that happen in a pan, too?) any advice would be appreciated. this is an expensive hunk o' meat, and i don't want to ruin it.