This was dinner for Valentine's Day. It is a rolled-up rib cap from a standing rib roast (that we had for Christmas — freezers are wonderful).
I really liked carving off this sheath of meat and trimming the fat and silverskin. Rolling it, too. Cranky helped with the tying of twine (man, he is really stingy with twine, but it worked).
Best of all, it roasted in just 17 minutes. No lie. Oven at 400ºF, roast until internal temp is 130ºF. This was a rather petite roast, but that was really fast. Perfect for two lovers.
We accompanied our meat with horseradish-buttermilk mashed potatoes, and garlicky spinach. I'm back on spinach, after a few years on the hard stuff (kale, chard, mustard greens, etc.). I love how silky it is.
I'm still full.
By the way, Julia Child was apparently on record as saying this is an inferior cut of meat. She argued that if your butcher sold you a rib roast with the cap on, he was gypping you. That's because it's so tender and fatty, it cooks really fast. When you leave it on the roast, it's going to turn brown before the roast reaches rare. We don't want that! Carve it off! Roll it up and freeze it for later.
I'm so glad I discovered this option. We have a new holiday tradition.