Taking the meat off the bone and then tying the bones back on to the rolled (or not) rib eye/strip loin makes it easier 1) to brown and roast the meat as the ribs act as a platform to elevate the loin/rib eye off the bottom of the pan where it would get over done and then 2) to separate the meat from the bone after resting and carving with no bones in the way.
Personally I like to slow roast a standing rib roast of beef (boned and rolled and tied back on the bones) in a 150*F oven to 120*F internal temp and then let it rest while I finish the rest of the sides (or transport it to another location as I have done while keeping it warm). Then I put the meat in a very hot oven or on the big green egg to sear the outside before carving and serving.
