A standing rib roast is a celebratory choice for a crowd, but in this year of shrunken gatherings, you can go small. A gorgeous block of rib-eye with only a single, massive bone from Heritage Foods can serve four, or two with leftovers. The lush, tender beef raised in Texas is a cross between Akaushi, a Japanese Wagyu breed, and American Angus. Let it sit at room temperature for two hours, place it bone-side down in a cast-iron skillet or roasting pan and sear it at 475 degrees for 15 minutes, then reduce the heat to 350 until the internal temperature reaches 120. (It might take less time than you expect.) Let it rest out of the oven, tented with foil, for 20 minutes before carving. It will creep up to about 130 degrees for medium-rare.
Single Bone Rib-Eye Roast, starting at $124, 2.5 to 4 pounds, heritagefoods.com.
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