I think if I let my oven get to 500F, the smoke detectors would go off, just on principle, but I'm intrigued by sneezles recipe just the same.
I don't really have a recipe that's very precise.
I use Penzey's English Prime Rib Rub, and put it all over the meat. I find it's important to measure the seasoning, and to use as much as Penzey's recommends per pound. (Just sprinkling some on the outside of the meat doesn't quite do the trick.) I think it calls for a teaspoon per pound, which seems like a lot, but as you put it on the meat, it doesn't seem quite so excessive.
I do heat the oven pretty hot, maybe 450F? but only cook the meat at that temperature for maybe 15 minutes, then turn the heat down to 325 without opening the oven again, and cook it until the meat thermometer tells me that it's almost at the temperature on the thermometer for the level of doneness I want. (The meat will continue cooking after you take it out of the oven, the temperature will rise several degrees, so it's important to take it out of the oven early.)
After that, I put it on a carving board, and cover it with foil to rest a while before I cut it.
Re-reading sneezles recipe reminds me that I always a) line the broiling pan with foil, b) always put some water in the pan so the drippings don't burn and smoke, c) put the meat on a rack, so it's above the level of the water.
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist