This is prime rib (basically the Rolls Royce of roast beef), one of the crown jewels of the holiday season. For a less expensive take, get a 4- to 5-pound boneless rump roast and start checking on it about 40 minutes after you put it into the oven. This makes dynamite leftovers.
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We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.