Have butcher prepare roast; allow 16 ribs to make a nice-size roast.
Cover tips of rib bones with foil to prevent burning; crumble some foil into center of roast to preserve shape while roasting.
Heat 2 to 3 tablespoons oil in roasting pan; put in roast.
Baste with hot fat; put into preheated 450°F oven.
After 10 minutes reduce heat to 350°F; cook 20 to 25 minutes per pound.
Season with salt and pepper; baste every 15 minutes.
Meanwhile prepare stuffing.
Boil rice.
When cooked and drained, mix in peas, corn, and peppers.
Cook onion gently in butter until golden brown.
Add to rice, along with almonds and raisins which have been soaked in a little sherry.
Add seasoning and herbs.
When crown roast is cooked, remove from oven; put on serving dish.
Remove foil; fill center with rice stuffing.
Decorate chop bones with paper or foil frills; serve roast with green vegetable and gravy made with roasting juices and red currant jelly.
Carve down between bones; allow 2 per person.