I utilize the 500 degree method all of the time, have been doing so for years, in fact, it is my preferred way to prepare a bone in ribeye. I use and have used electric ovens exclusively for this and have never run across the fan running when the oven was turned off. FOOLPROOF method: Preheat oven to 500 degrees for 30 min. Allow roast to warm for 1/2 hour out of the refridge but still wrapped in it's original packaging. Season to taste. Place seasoned roast in a pan, bone side down, fat side up. QUICKLY open the oven and place roast in and shut the door, there is no reason that you can't get the roast in to the oven and the door closed back up within 10 seconds, if there is, you should use a helper. The essential part of the cooking is A: noting the weight of the meat B: timing the whole process C: NEVER OPENING THE OVEN. A: cook at 500 degrees for 6 min per pound, then turn off the oven. Do I need to say, don't open the door? B: the roast will be completely done and ready to carve exactly 2 hours from the time it went in to the oven, plan your meal accordingly. Do I need to say, don't open the door? C: Do I need to say, don't open the door? I sometimes find that the roast is the tinest bit cool for my taste after 2 hours so I always turn the oven back on for the last 6 min of the 2 hour time interval.
