Sprinkle meat with seasoned salt and pepper: place rib-ends down on a rack in a shallow roasting pan.
Roast at 325°F about 1 hour.
Remove from oven and turn roast rib-ends up.
Insert a meat thermometer in center of the thickest part of meat.
Return to oven and roast 1 1/2 to 2 1/2 hours, or until thermometer registers 175°F.
About 1 hour before end of roasting time, spoon half of the rice stuffing into center of roast.
Cover with aluminum foil and return to oven.
Spoon remaining stuffing into a 1 quart casserole; set in oven with the stuffed roast.
Cook, uncovered, stirring occasionally with a fork.
Transfer roast to a serving platter.t Garnish with parsley, and if desired, surround with rosy apple rings or spiced crab apples.