This hearty midwinter's meal showcases the bounty of the season and pairs especially well with a crackling fire.|Produced by: Lindsey Ellis Beatty
Be sure to ask your butcher to cut out the chine bone and to French the rib rack for easy carving and an elegant presentation.
Copyright © 2014
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights.