Actually I had never cooked one before. But I went online looking for the best way to do it. There were several ways described but I decided on the fast sear, then low finish. I started it at 450 degrees for 30 minutes, then turned it down to 325 until the instant read thermometer read 125. I took it out and let it rest while I made a nice pan sauce with a port wine reduction. I can say with a total lack of modesty that it was delicious and tender and absolutely wonderful.
When it was all over I had a goodly chunk of beef left, and put that away for later. And then there was the rack of ribs... I'd once, long ago in France, had dinner at a friend's house whose mom had served beef ribs. Of course, coming from the South, I'd only known pork ribs. Later she told me they had been left over from a Sunday rib roast. So I took the rib rack and cut between the ribs.
There is still some good meat left on the ribs, so they'll go into the crock pot tomorrow with onion, celery, carrots and bay leaf, and I'm pretty sure I'll get a good beef stock for some soup later this week!