Speaking of Alton, didn't he show on one episode that searing actually did nothing to seal in the juice? I seam to remember his searing one steak and not the other then baking the steaks and weighing them and there was pretty much no difference.

Anyway, I am on my way now to the store to pick up my roast. Small Christmas this year so probably only going with a 5-6 bone. I do the slow method and it comes out perfect every year. I give the roast 3-4 out of the fridge then cook 250 degrees and give it about 25-30 mins of rest time. I don't put a time on it, I cook to temp and tell the family it will be done when it's done. Also doing some baked asparagus with cheese and mashed potatoes. I'm taking it easy this year.