| 1 | Heat oven to 325 °F. |
| 2 | Season meat with salt & pepper. |
| 3 | Place roast in lrg. |
| 4 | Roasting pan, rib bones up. |
| 5 | Cover rib bones with foil to prevent excess browning. |
| 6 | Insert meat thermometer so bulb reasher center of raost not touching fat or bone. |
| 7 | Roast at 325 °F. |
| 8 | For 2 hrs. |
| 9 | Prepare savory rice stuffing (recipe to follow). |
| 10 | Fill center of roast with stuffing; continue roasting 1 ?2 hrs. |
| 11 | Longer until meat is well done and thermometer register 170 degrees to 180 °F. |
| 12 | Remove foil from rib tips. |
| 13 | Place roast on serving plate or carving board. |
| 14 | Garnish with lady apple fruit wreath (see previous recipe). |
| 15 | Tip: for ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones. |
| 16 | Most of you know, i have not tried this recipe! it comes from my "pillsbury festive holiday recipes" cookbook, classic #13. marilyn sulta |
