The holiday of Sukkot is coming up, and one of the dishes we usually make is a roast in honey and wine. We usually make this with a shoulder cut. This year, standing rib roast was on sale and shoulder wasn’t, so we decided to buy that. But I’m hesitant - would we be wasting the good qualities of this cut if we roasted it in liquid? Are we better off just rubbing it and roasting it dry?
Also, how does one slice a standing rib roast? Cut meat off bones after it’s cooked, and then slice?
I really don’t think you want to do a wet roast (braise?) for this cut. Dry heat is where it at.
Alton Brown did a show on cooking these. You may want to check that out.
Braising is for tenderizing cheaper cuts (cooking in liquid is braising; “roasting in liquid” is a contradiction). You want to roast this rare to medium-rare. You can finish it with honey and wine if you must.
There are probably lots of directions for this roast you can find. I would roast it fat-side up. Preheat oven to 425F. Put roast on roasting rack and put in oven for 15 minutes. Reduce heat to 350. (Use a meat thermometer and look up times and temperatures for the degree of doneness you want. Depends on the size of the roast.) When done let rest 15 minutes. Then cut off the bone and slice. One butcher cut off the bone for me then trussed it back onto the roast for cooking. Other times I have cooked it with the bone.
I usually cook mine standing on the ribs after putting kosher salt and pepper on all sides. Cook at 350°F until the internal temperature is within 5-10°F of the desired temperature, it will get the rest of the way during the 10-15 minute rest it should have after you take it out. Depending on the shape and size of the roast it usually takes ~25-30 minutes per pound for a medium rare roast. I use an electronic meat thermometer to make sure I don’t over do it.
I also cook potatoes and onions in the fat that collects at the bottom of the pan. Onions take about 1.5 hours and pealed potatoes cut in half take about an hour. Flip them every 20-30 minutes.
Don’t forget to make gravy with the drippings.
Now I want a roast dinner 
Niiiiice. A standing rib roast is the king of roast beef. Definitely dry heat, and it’s extremely difficult to mess up…just don’t overcook it.
I put it in the oven at high heat to help make it all nice n’ crusty, then turn down to moderate after 15 minutes.
I roast it standing on the bone, then slice the bones off before carving. The cave-persons in your family should snap those up; gnawing the rib bone is the best part of this meal.
You are in for one fine holiday dinner.
It wouldn’t be WASTED exactly to cook it in liquid, but it would be like buying a Ferrari to haul garbage - those who know, can see that it could be put to much better use.
Another method is: preheat the oven as high as it will go, put the prepared roast in, shut the door, and turn off the heat. When you leave the roast for just the right amount of time, it will be done nice and dark on the outside, and far less done in the centre - so those who like it juicy get what they want, and those who like it brown and toasty get what they want also.
The trick is, how long is just the right time - and I forget. 
But it depends on calculating how thick this particular roast is, it’s not a one-size-fits-all.
Missed edit window: the above only works on a good-sized standing rib roast - if it has 3 bones or more you should be OK, but the thinner ones would overcook.
I’d like the slow cook method. It’s very simple, and keeps the meat nice and tender.
Before cooking, cut off the ribs. Keep them to one side.
Cut lines in the fat.
Rub kosher salt into all sides of the roast, and refrigerate for up to 2 days. Roughly 2 tablespoons for 6 lbs. The recommendation is uncovered, but that makes me uneasy, so I usually put it on a plate inside a large cover pot. This allows air circulation around it, which is what is wanted.
Cooking
Rinse the salt off, and pat dry. Tie the ribs back on for cooking and season the roast as you like. I usually just use salt and pepper.
Set oven for 200 degrees. Cook for 3-4, until interior temperature reaches 110. Turn off heat and leave roast in the oven until the interior temp reaches 125.
To brown before serving, put under the broiler and sear. Another option is to thoroughly brown all sides of the roast on the stove top before you slow roast.
Sure, but you shouldn’t need to slow-cook a standing rib. It should be good already, it shouldn’t need fixing by slow-cooking.
You’re proposing to tenderize already-tender meat, is what I mean.
Slow roasting is fine and the way I do it—not to tenderize, but to get absolutely even doneness all the way through. I do mine at least 250, though. But same idea, and sear at the end. I do all my steaks and roasts the reverse way (cook to temp or just below temp, then sear) for this reason.
The type of tenderization I think you’re thinking of is of the type you do to a cut of beef like chuck or shank or brisket, and that type of cooking takes the internal temp of meat to much much higher temperatures to achieve tenderness via collagen to gelatin conversion. This type if slow roasting does not do that.
If that’s what both of you meant, then I was wrong and I understand now.