I don't blame you for being ticked at the "butcher" -- especially at Fresh Market, where you pay a pretty penny for anything you purchase!
I did a standing rib roast for the two of us -- I got a three rib roast that was Black Angus (Choice) as I didn't want one that the store was promoting that was Select and I didn't want to pay $22.00/lb. for prime beef either for just the two of us and we always enjoy the choice ones. The man I approached stocking the meat counter at Rouses, where we regularly go and love, was particularly grouchy (it was Monday morning about 10 a.m.; the store was crowded but not maxed out yet, as it was too early in the day). I asked if he had any standing rib roasts that weren't select and he twisted around so fast and said, "You wanna pay $22/lb. for prime?"
My response was, "Well, I will if I have to as I plan to leave here with a standing rib roast but don't you normally have Black Angus ones at holidays?" He told me he'd have them out in 10 minutes and continued stocking. Once I said "I'll wait," he asked how big I wanted and I told him three ribs, erring on the smaller size rather than larger. He went in the back and came out with a perfect one that weighed 5.72 lbs. and was $52 -- I think it was $8.99/lb. And the bones had been cut off and re-tied back on, which I always appreciate being done for me.
Since it was just me and Brian, I decided to do that high temp/don't open the oven method. I mixed together 4 oz. of room temp. unsalted butter with a teaspoon of freshly grated black pepper and a teaspoon each of both minced fresh thyme leaves and minced fresh rosemary, rubbed it on the room temperature rib roast and then generously salted it with kosher salt.
I put the roast in the preheated 500 degree oven, set the timer for 5 minutes a pound, rounded to 29 minutes, plus a minute to allow the oven to get back up to temp after opening it and putting in the roast. After 30 minutes, I turned the oven off and tied a kitchen towel on the front of the oven so I'd remember not to open it. It was ready and perfectly medium rare in two hours. I think you cooked yours like this last year, didn't you Beth? I wasn't worried about it turning out right because I used our Smoke system (by ThermoWorks) to monitor the temperature of the meat as it cooked so we knew it was at a perfect 125 degrees when I took it out of the oven.
I made my usual Christmas Sauce for the beef and we had Roasted Garlic Mashed Potatoes and Brussels Sprouts with bacon and shallots (and a tiny bit of honey) on the side. Brian's not crazy about mashed potatoes but said as long as he had tons of the Christmas Sauce to put on them, he'd had no problems.
We really enjoyed our first Christmas Day in a long time by ourselves, and Brian was just fascinated by the cooking method I used. I debated doing a reverse sear method (I was going to use baking soda on the meat if I did this, too, Beth!) but then decided the 500/shut off the oven method was easier, especially since I didn't need the oven for any other dish.