I've been using a method similar to the one in the video for years with consistently great success.
Instead of 5 minutes per pound @ 500 F, I do 13 minutes per rib @ 500 F and leave it in the oven for 90 to 180 minutes. Once the roast reaches the calculated degree of doneness at 90 minutes, the remaining time in a continually cooling oven just keeps the roast warm without cooking it further.
The one problem with this method is that the oven is not available for cooking other dishes.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan