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We also cook to 115°F for medium rare and then let it rest to reach 130°F. Most sources consider a final temperature of 130°F to be medium-rare and we agree with that.
Following the directions for the 7-ribs should get you close. Being boneless will throw things off a bit, so I would check the temp early just to make sure you don't overshoot.
I lumped in the first rest in with the sear time. I also didn't notice that you were doing a 7-rib roast, so I was short 15 min (45 + 30 + 30 = 105, which includes the first rest). Your times look correct.
You want to start the rest at 145°F to shoot for a final temp of 160°F.
It takes about 90 (sear) + 90 (roast) + 45 (rest) = 225 minutes total, depending on the doneness you're shooting for. I would not put the roast directly on the bottom of the pan. A lot of fat will render out and the roast will be swimming in it. It just won't cook right. You can probably fit a roasting rack in the foil pan, but you have to be super careful taking it in and out of the oven (those pans are flimsy).
For a roast that small, I would sear it for 20 min in the oven (plus the 30 min at 250). Hard to say how long it would roast at 250, but I would guess about 60-80 min. Obviously you need to check with a thermometer.
There is a company that sells special bags for aging at home so you don't have to trim away the outer surface. I have not personally tried them, but have heard they work okay.Overall, I don't recommend aging at home. It's not easy to maintain the proper environment to safely get a good result.
We prefer Herbs de Provence. Some people use rosemary. The herbs only add a very subtle flavor, but your house will smell amazing while the roast cooks.