"Kent" > wrote:

-snip-
>
>Just a preparation suggestion:
>
>Cut the ribs away from the roast. Cut the fat off in one piece.
>Season the meat. Tie the fat and ribs back in place. After cooking,
>remove the ribs and fat and carve. Save the ribs for another time.
>
>http://www.richardfisher.com\

I have the butcher make those cuts. Makes him feel important-- But
then I un-tie it and smear a few cloves of garlic on the meat- some on
the bone side, and some on the fat side- re-tie and continue.

Then I go with the Julia Child method-- hot/warm. Mine rests for an
hour on the stove while I crank up the oven for bread and such.

Jim