It was pretty good, but it was way under cooked. The recipe said to
brown in all all sides 2-3 minutes per side, then brush with Dijon,
apply the herbed crumb mixture and stick it in a 450F oven for 15-18
minutes. I gave it 18 because my wife does not like really rare meat.
It turned out to be darned near raw. I had to slice the ribs and slap
them in the hot pan about one minute per side. They were much better
that way.