I've never seen any benefit to turning a roast. If you want to minimize the crust, use a roaster with a lid or a roasting bag, but the rule is always low even temperature and slow roasting for the best meat.
A crock pot is also a good way to slowly braise a tough roast.
Coming from a beef ranch, we'd put a roast in the oven at about 100-125F at 7 in the morning on Sunday, do our chores, go to church and come home at 1 to a well done, tender roast with no turning. It gets a good crust on it which you can amp up with a good dry rub if you feel so inclined, but there's no need for turning.
Just low, slow and in a container of some kind if you don't like a crust on it.
Now, in doing just a bit of Google due diligence I ran across this article that suggests that aging is more important with an inexpensive roast than the cooking environment. We hung our beef for 14 days before packaging, so this wasn't an issue for us.
http://www.cooksillustrated.com/images/document/howto/SO96_HTbeef.pdf
If you have a big back yard and a tolerant spouse I've had very good results with the Polynesian pig-roast style of roasting.
Dig a big hole, line it with rocks, build a fire to burn down to coals, wrap the meat in several layers of tinfoil and place on top of the coals, bury it with more rocks on top and leave for 8 hours. Delicious, fall off the bone beef from the cheapest giant Costco cuts we could buy on a boy scout budget.
The collagen in the ribs needs to get to a temperature of about 160 F to start breaking down into water and gelatin. If your oven can be set as low as 175 or 180 F on a normal bake or convection bake setting that is probably a better alternative unless you have access to an oven thermometer and can measure what temperature the warm setting on your oven attains.
Best Answer
Always let a braise cool in its liquid to prevent drying out. As the meat cools, the fibers relax, allowing the juices to be pulled back into the meat. Imagine squeezing out a sponge (heating the meat), and then releasing the sponge in water (cooling the meat). (People on this forum have disagreed with this statement before, but I stand by it.)
Although allowing the meat to cool for 30 minutes or so will yield fantastic results, if you are an overachiever, putting your meat in the refrigerator overnight will increase the effect. After the meat is cold, it will become more solid, making it easier to remove bones, slice the meat, and skim the fat.
However, I never do this because I am impatient, I kind of like the mouth feel of a little bit of fat, and the results are very good without it. I suggest leaving the refrigerator for the leftovers, which will be wonderful.
BTW, pay less attention to the time, and more attention to the state of the meat. 4 hours may be too much, or two little. The best judge of whether the meat is ready or not, is to taste it. This points to one more advantage of the overnight refrigeration, controlling exactly when you want your food to be ready the next day.