Does anything say Christmas Dinner quite as well as a nice rib roast? I can't think of anything.
For this dinner I took a page from the most recent Bon Appetit and then put a little twist on it. The stuffing was a horseradish and parsley stuffing, but rather than butterflying and stuffing a boneless roast, I went with a bone-in rib roast. I used a sharp, flexible, knife to make an incision between the bones and the meet, careful to go slowly and only about half way so that the bones would stay attached to the meet.
I packed the stuffing into the space created and then cooked the roast as I would normally. I served it with roasted brussels sprouts and pancetta.
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