Ringing In the Year With Luxury and Ease.

The article focuses on chef David Burke, owner of New York City restaurant David Burke & Donatella, whose prime rib is just right for celebrations. The standing rib roast is relatively easy, and the accompanying potatoes and sauce can all be done beforehand. Burke chooses dry aged meat, roasting it with a crust of cayenne and cumin. He recommends cooking it on the bone for juicier results. A recipe for Spice-Crusted Prime Rib with Whipped Potatoes is given.