Not a recipe as such, but a great joint of meat that can be challenging to cook. Being a large joint, roasting makes sense but it's also very much like a steak, so I like to griddle it.
There's also the added pressure of how much beef rib costs, it's not a cheap cut of meat. It can be frustrating to get it wrong but I've found the below works quite well to get a caramelised outside and a medium-rare middle. If you don't want medium-rare, just adjust the time in the oven.