Thanks for the Roast

Finally! I have pried my fingers from their death-grip on the wineglass and posted about our amazing Thanksgiving Roast. Recipe to follow below, but first a word about why we cooked a Standing Rib Roast for Thanksgiving instead of a turkey.

I believe there's one reason and one reason only why gravy was invented: to give flavor and moisture to turkey. I hate turkey. I do think it's The Devil's Bird. It smells funky, has no discernible taste unless you lard the heck out of it, and is a dry wasteland of culinary defeat. So, much to my mother's horror, I bucked tradition and made a Standing Rib Roast. It was easy, delicious, and I share it with you here:

Jamie's Standing Rib Roast

1 cup bacon fat
1/2 cup freshly crushed garlic
2 tablespoons Old Bay seasoning
1 teaspoon Kosher salt
2 teaspoons fresh ground pepper
1 whole standing rib roast
* You can of course make a smaller one for a party less than 12 adults, just adjust accordingly.

Take the roast out of the fridge at least an hour before you plan to put it in the oven. This will allow it to cook evenly. Unless you're weird and like it black on the outside and red in the center.

Preheat the oven to 550, or as hot as you can get it. Place your roast, rib side down, fat side up, on a rack in the roasting pan. Mix the bacon fat and garlic and give your hunk of meat a good massage with it, making sure to coat every inch, even the ends. Sprinkle with the seasonings.

Put it in the oven at high heat (noted above) for 15 minutes. This will give it a nice crust and sear the flavor in. After 15 minutes, lower the heat to 300 degrees, and cook it about 10 minutes for every pound. When you think it's close to being ready, stab it through the center (not touching bone!) with a meat thermometer. Take it out at 118 and cover it with foil. Let it rest while you have your first course (about 15 minutes), and have at it.

Here's my most manly husband giving it a good carving:Let me know if you have any questions!