“Rib roast has always seemed Dickensian to me,” says Roy Finamore. “I have this image of a bandy-legged dog trotting in some kind of wheeled contraption to turn the spit, and the fire flaring as the fat melts. But it really is an elegant dish, and taking the roast off the bones makes carving a breeze.”
What to buy: We recommend ordering the rib roast from a good butcher a week or two before the holidays. You can even have him remove the bones for you—just don’t forget to take them with you!
Don’t skimp on the rosemary here. You definitely need the full amount to infuse the roast with all that piney, glorious flavor.
Special equipment: A good roasting pan is important, but don’t drag out your expensive behemoth of a roaster if it’s too big for the meat. The drippings will smoke and burn, and the roast won’t cook properly.
This recipe was featured as part of our Neo-Classic Holiday Dinner menu.
Beverage pairing: Long Meadow Ranch Cabernet Sauvignon, Napa. This dish is a great excuse to break out a big red wine, and this Napa Cabernet fits the bill. It has classic cassis and black cherry, but is also laden with spice and herbs to dance perfectly with this dish.
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