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1
Remove roast from refrigerator.
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2
Rub with olive oil and chopped rosemary, inside and out.
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3
Intertwine rosemary sprigs between rib bones.
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4
Set aside, and allow to come to room temperature while preparing stuffing.
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5
Add rice to a medium pot of boiling salted water.
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6
Return to a boil, and cook, covered, until tender, 15 to 20 minutes.
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7
Drain rice, return to pot, and cook over low heat until dry.
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8
Preheat oven to 350 degrees F. In a large saute pan set over medium heat, melt butter.
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9
Add onions and celery and cook until translucent, about 3 to 5 minutes.
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10
Toss in grapes, almonds, and thyme.
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11
Cook until heated through, about 5 minutes.
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12
Add sherry and simmer for 1 minute.
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13
Stir in rice, and season with salt and pepper.
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14
Place rack in roasting pan and cover with foil.
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15
Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly.
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16
(Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.)
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17
Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145 degrees to 150 degrees F for medium-rare meat.
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18
Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.
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19
Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired.
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20
To carve, remove papillotes, and scoop out stuffing; transfer to a platter.
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21
Slice down between bones with a sharp knife, and place on platter.
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22
An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.
