Want a tip on how to prepare? If you have a vacuum packer, season the roast and vac pack it with fresh rosemary and butter. Sous Vide at 130-132 for 6-12 hours, Let it rest to cool down. Sear it off in a cast iron pan with copious amounts of butter, basting continuously. Remove the bones and then slice for service!
****This is a pre-order item for pickup/delivery Christmas week****