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I'm gonna try and help here. I may not be right in everyone's eyes, but my beef ribs always get eaten.

I trim the slab down to +/- 75% lean. I trim off all but about 25% of the fat and loose junk. I season the bageebies out of the slab with what I use for steaks, not at all including salt. I cut them to fit a hotel pan with a raised rack (generally 3 rib pieces). In goes a cup of cheap drinkable bourbon and a cup of coffee. I seal the pan with foil to within an inch of it's life. Into the oven @ 300* for 4-hours. Out of the oven, unopened, relaxing for 1/2 hour. Open the foil, drain the liquid and reduce by 1/2. Baste the ribs with that reduced liquid then back into the oven @ a screaming 550* for 10-minutes.

Maybe I'm wrong, but I've never heard of beef ribs being anything other than cooked. Rare beef rib meat is leather.
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