I'm not totally disagreeing,and you may be right.
For med cooked,if cooking at a slow oven temp,my experience has been that there won't be as great a heat rise.
When we hot cook ,we pull from the heat at about 118º,and get as much as a 10º rise from the residual exterior.
This gives us med well done end pieces,mostly med rare,and even more rare center.
Maybe Stuart has cooked some of his fine standing ribs in the Amerique,and will chime in.