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