The ones I bought from the market mostly had a big thick ridge of fat without a lot of meat in it running along the bottom, so I didn't feel too bad about cutting it away and discarding it. And it was only a 2-bone (~4-5 lb) section of the roast anyway, so the total loss wasn't very high and not worth trying to separate from the fat.
At the same time I bought a separate 4-bone roast (~9# or so?) and for that I just cut the entire rib section away to make beef back ribs, and sliced those ribeyes to be boneless.
If I were to cut an entire rib roast this way, I'd look for some way to use the leftover meat.