Dispatches from the Eccentric Frontier

We had gotten two roasts, in case of a 100% RSVP rate, so we got to try a second run. The procedure repeated itself just fine on half a roast; our friend Maggi suggested a modified procedure for the remaining half.

4. Slather the half-roast in dijon mustard (I used 2 tbsp of Trader Joe’s Whole Grain Dijon), sprinkle with ½ tsp dried thyme, and wrap the roast in bacon. Each strip wraps halfway around the roast; with the roast on its back, attach the strips with toothpicks, then flip it over and wrap the other side. This used up an entire package of Oscar Meyer Center Cut. (I went with original, since it’s fattier; the fat will likely drip right off the roast after imparting flavor.)
5. Being half a roast, it fits on the prime rib roasting rack.
6. Insert meat thermometer and begin roasting.
7. Remove the roast from the oven at 125°F.
8. Let stand, tented in foil, for ½ hour.

The result is just as tender, though not as flavorful; I may try a prosciutto wrap next time.