I've got an aged standing rib roast and popovers on the menu for Christmas dinner and am wondering what to pair with it. There's only two of us but leftovers are always enjoyed. I found a recipe from Thomas Keller called "Confit Biyaldi" which he created as the inspiration for the movie Ratatouille recently. It looks great but I've never made ratatouille before so I'm looking for your opinion as to whether it would be good paired with the rib roast or if I should save it for another time.
Also, do you have any ideas for single crust pies that would go well with the above? I have a single crust in the freezer leftover from Thanksgiving that it would be nice to use, but I'm drawing a blank as to what to put in it. A fruit pie just doesn't quite sound appropriate with the rib roast.... Thanks for the help!