Will and I are chillin' in Florida, mostly chasing after his very cute nephew Soren:
We made a rib roast from a Publix recipe in the paper:
4 carrots (rinsed)
2 medium onions (rinsed)
1 (24-oz) bag baby potatoes (rinsed)
8 celery ribs (rinsed)
2 tablespoons olive oil
1 standing rib roast (4-5 lb)
1 teaspoon kosher salt
3 sprigs fresh rosemary (rinsed)
3/4 cup horseradish sauce
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
Preheat oven to 475°F. Peel carrots, remove ends and skin from onion; cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables (wash hands). Place roast in oven and immediately reduce heat to 325°F. Bake 1 hour.
Meanwhile, remove rosemary leaves from stems and chop leaves very finely; combine in small bowl with horseradish sauce, Worcestershire sauce, and pepper; set aside.
Remove roast from oven. Coat roast with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperature reaches 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; transfer vegetables to serving dish. Let roast stand 10–15 minutes before slicing; slice and serve.
Then we made some spinach (here) and some sweet potato casserole (here). It was a feast!