7 Corporate Travel Perks Now
Available from Best Western
Sponsored by Best Western "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.
