For many, Christmas dinner means a rib roast. The last several years foodies generally have been in two camps about preparing it: blast it with a high temperature or give it a slow roast at a low temperature. I’ve remained stuck in the tried-and-true 325 degree camp; I don’t make expensive rib roasts often and prefer to rely on a method I know works. Imagine my surprise to discover Chef John Besh is a 325 degree roaster too.
You might know Besh, a New Orleans star, as the runner-up on the recently-concluded Next Iron Chef. He’s a Louisiana native and his Christmas choices reflect both his Southern heritage and his classical French training. His mouthwatering family menu is currently featured in Food & Wine, complete with hot spiced wine, popovers that remind me of Yorkshire Pudding and a pair of desserts to die for.
The centerpiece is his Horseradish and Herb-Crusted Rib Roast. It’s inspired by his father-in-law’s recipe, which has horseradish sauce on the side. Either way, it sounds delicious and the method couldn’t be simpler — or more proven.
His braised kale is a wonderful idea for a side dish at any time of year, but strikes me as especially welcome with an otherwise-rich holiday meal and his chicory salad with quince and pecans is downright chic.
You’ll find his recipes and the article here.
Besh was one of F&W’s Best New Chefs of 1999, a group that included Rocco DiSpirito and West Coast whiz Suzanne Goin.
