by Sally Uhrich
So it’s New Year’s day and it’s your turn to host the holiday dinner. What to do? You’re tired of turkey and not yet ready for ham. Consider a delectable, beef rib roast. The meat is coasted with an herb, garlic and horseradish butter paste to form an irresistible, caramelized edge.
This recipe was featured in the December 2007 issue of Food and Wine Magazine. It is the inspiration of featured chef, John Besch’s father-in-law, Pat Berrigan.
Our apologies to those of you who attempted the yummy Frosted Butter Cut-Out Cookies last month. The instruction to “Combine 1/2 tsp. salt and 1/4 tsp. pepper; rub mixture under loosened skin” was carried over in error from the Oct/Nov recipe of Pan Roasted Chicken. Hopefully, it made for some curious giggles and your cookies were fabulous nonetheless.