This is carnal, pure and simple.
A three-rib roast, too much food for a couple of "flexitarians." Roasted perfectly.
Here's the trick; we've done it two years in a row and it works. Roast the beast with the ribs on top. You'll want to fiddle with oven temp and stab your thermometer into the meat now and then. But you will most likely get pink, cooked meat. (Gah, I hate rare.)
My other favorite trick, and this is the first time I've ever attempted it, was to carve off the rib cap before cooking the roast, trim it of excess fat and silverskin, and roll it into a petite roulade tied with butcher's twine. It's in the freezer, awaiting some semblance of a return of meat appetite in me. Huge thanks to the talented, generous, skeevy Peter (just kidding, Peter!) for sending me a link to a video showing how to break down the roast. It embravened me (perfectly cromulent), and I enjoyed my success.
Very blurry picture. Hell, man, I was shaking!