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Rub the whole thing with Montreal steak seasoning. Sear it in the oven for 15 min, as hot as you can go. After that, 15 min per pound at about 200 degrees on the barbie or in the oven for rare, 17 per for med-rare and so on. Pull it off the heat, cover and let stand for fifteen minutes to rest. Cut the ties and remove the rib rack, proceed to carve. Save that bone for soup or stew. It's out of this world in burgundy beef stew!

Almost forgot, mix a couple tablespoons of grated horseradish, a quarter cup of heavy cream, two chopped cloves of garlic, salt and pepper for a nice spicy cream horseradish sauce.