Ann seranne's rib roast of beef
Roast
This is the ultimate make-ahead, perfectly cooked rib roast -- an utterly genius recipe from <a href="http://query.nytimes.com/mem/archive/pdf?res=FB0A11FB3855117B93CAAB178CD85F428685F9">"Ann Seranne's Recipe for a Perfect Roast: Put it in the Oven and Relax"</a>, The New York Times, July 28, 1966. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use).
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