I'm terrible when it comes to beef roasts. I find the names vary significantly from market to market and I'm never sure what I should pick up (plus I'm in a new area and my trusty butcher is now too far away). I wanted to make a pot roast today, and picked up this "rib oven roast" as I didn't see anything marked "chuck roast" which is what I would normally have grabbed. But now that I've got this at home, I'm not actually sure this is meant to be a braised roast.
Can anyone identify this roast for me and tell me whether I should do a dry roast instead of a braise?