Condiment to Rib Roast Question
I don't think sauce on such a good quality cut is necessary, but if what you're looking for is piquant-sweet, then what you mentioned is still maybe not acceptable. It might not hold up to the beef flavor as well. When you say apple ginger, I think pork loin.
Anyway, how about a cranberry port sauce? Something with a little more depth and heaviness to it.