It's a bit less than three pounds, which is just about right for two people - and an excellent opportunity to try it in the sous-vide unit.
Since I don't have much imagination, I'll just try this Penzey's sampler for a rub.
Here it is rubbed and bagged:
Into the tank at 129°F for four hours. Meanwhile, sides and dessert. Here's a batch of roasted red potatoes with caramelized onions tossed with a little black truffle oil:
And a cherry pie from the frozen foods section of my local mega-mart. Yeah, I know, but I'm not making everything from scratch - and Marie Callender's is pretty good.
Not shown: steamed asparagus, because that's just boring, and horseradish sauce for the meat.
Here's the roast after coming out of the tank, with "drippings" - just about a couple of teaspoons - not enough to bother with.
Not very appetizing, is it?
I had been planning to finish it in a hot oven with a garlic/thyme/rosemary and olive oil paste, but instead opted to simply sear it with a butane torch.
Yeah, that's much better. Here it is with the bone off and split in half so we can see that it's been cooked to the proper rare / medium-rare temperature.
And plated. This was really quite good, and a lot less fuss than traditional roasting. Definitely something to repeat.