How much flavor do bones add to a roast? Is it worth it, or just opt for a boneless cut?

Planning on making a prime rib (standing rib roast) in the next couple of weeks. Should I opt for a boneless roast, leave the bones on, or cut off but tied back on?

Does it even make a difference? A boneless roast would be easier to work with, sure, but am I missing out on extra flavor/texture/etc.?

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