The Perfect Roast
The ultimate holiday luxury: beautiful, simple-to-prepare cuts of meat that serve more than a dozen.
Magnificent Roasts 101
All of these impressive cuts of meat are available at better supermarkets and butcher shops, but they may have to be ordered in advance.
This standing rib roast recipe uses an adaptation of the classic English approach to a roast. It's a perfect centerpiece for a holiday menu, and a traditional Christmas feast in the U.K. The beef is cooked to 120 degrees Fahrenheit, medium rare, and finishes cooking as it rests outside of the oven, before carving. If you prefer medium, take the standing rib roast out of the oven when the internal temperature hits 130.
Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze.Plus: More Pork Recipes and Tips
Bruce Aidells recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat in its sauce, which will have thickened as it rested. "This is one recipe that's actually better the next day," he says. He also likes to make this sherry-spiked brisket with bison, which has a sweeter, richer flavor than beef.Plus: More Beef Recipes and Tips More Spanish Dishes
Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard to make but isn't. And it's great for all seasons. In the summer Aidells grills the steak in a kettle barbecue and in the winter he roasts it in the oven Affordable Meat Recipes