This picture doesn't do justice to the gorgeous, beefy, tender, juicy standing rib roast that we shared with friends last week. Trust me, this was one of the best roast beef joints I have ever enjoyed. Our guests weren't shy about coming back for more of everything.
Last year, I published Hugh Fearnley-Whittingstall's recipes for a standing rib roast and what he considered to be the appropriate accompaniments (see "Prime Rib Day", 4/27/2008). The only thing I didn't make was the Leek Gratin. Instead, I substituted the Spinach Gratin we had at Thanksgiving (see "Thanksgiving Countdown: Day 4",11/26/2008). Every single recipe worked to perfection. I can't remember when folks have so savored a meal at our home. I was thrilled by their obvious pleasure.
The next time you want to pay homage to your special guest, I highly recommend this menu.
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