Perhaps it was a bit early to be getting into the mode of holiday cooking, but I found a small standing rib roast irresistible when I was doing my weekend grocery shopping and ended up putting it into rotation for a regular ol' Monday night meal. Neighbors Deborah and Alaina were here for the evening, so it was close to the perfect size for us.
Stuffed twice-baked potatoes and buttered early peas rounded out the plate, and the ladies brought some terrific pumpkin roll cake from Dewey's Bakery for dessert. We had a delightful evening.
"Standing Rib Roast," in The Ultimate Southern Living Cookbook, Birmingham, AL: Oxmoor House (1999), p. 235.
"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25.
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