You'd be very foolish to braise that roast. Braising is used for less tender cuts.
As the others have noted roasting is the best method. Those bones are also a built-in rack and have the advantage of showing you serving sizes (where to cut).
Herb and spice with your favorite mixture both the fatcap and UNDER the fatcap. Regardless of what people tell you, those spices cannot penetrate that layer. By adding the spices under the fat the fat renders and helps promote the spreading of the flavors.
Roast at 325°-350°F until your internal temperature reaches a minimum of 150°F. Don't worry about trichinosis, as the parasite dies at 147°F.
If you have any leftovers, call me. I can be there in a few hours. LOL
Order In, Food Out ~ It's NOT Magic!