I fall for this almost annually. And with a long low smoke, olive oil, Montreal seasoning, rosemary mix in the food processor, then a quick sear on the gasser. It's really good, but it's not great. A little prepared horseradish, pepper, sour cream, scallions, or even a BĂ©arnaise ... that can take it up to great.
I'm going to try to seek out a higher grade rib roast this year.