You always remember your "firsts" - first kiss, first date, first day of school, first day on the job, but this "first" probably tops them all for me. Over the holidays I decided to go all out and make my first rib roast (in my new, "first" All-Clad roasting pan). New to the neighborhood, I hunted down my local butcher and secured a roast for Christmas Eve. This hefty 11-pound beauty was the apple of my eye, but at the same time, she scared me to death. Thinking to myself I said, "Maybe I should have test drove on a less-expensive cut of meat first." Oh well, there was no turning back now.
The next step was to find a recipe the that tickled my fancy. Luckily, that didn't take long; the October 2008 issue of Gourmet Magazine had a succulent rib roast on the cover - that would be the one. Reading the recipe over and over for days, I was ready for my big night. I spent the afternoon crushing peppercorns and digging out my finest bottle of olive oil to slather all over the meat, kosher salt and a little bit of love was all this recipe called for. Certainly, the intense flavor of the meat would shine if properly cooked.
Recipe and more after jump.
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