The Dixie Limited: Faulkner’s Influence Around the World

With The Dixie Limited, M. Thomas Inge fills a crucial academic niche in work on the Faulkner canon. Arranged chronologically from over the last eight decades in a collection of essays, articles, reviews, letters, and interviews by Faulkner’s contemporaries and their successors.

In his introduction Inge refers to a paper presented by Thomas L. McHaney at the 1979 Faulkner and Yoknapatawpha Conference at the University of Mississippi, “Watching for the Dixie Limited: Faulkner’s Impact upon the Creative Writer,” later published in Fifty Years of Yoknapatawpha (University Press of Mississippi: 1980), edited by Dr. Doreen Fowler and Ann Abadie. McHaney stated that “writers seem to have more in common with one another than with their own native literary establishments.” He continues to say that “the literary establishment, especially in the sense that it constitutes the best-seller and the major book-reviewing media, did not have as much to do with him . . . as did the other creative writers in English. His impact on them was immediate and sustained . . .” Inge’s thesis echoes—and subsequently amplifies—this assessment: “The novel has certainly not been the same since Faulkner, that much seems clear, and the intent here is to document some of the reasons by surveying the exact nature of what Faulkner has meant to his colleagues both in the United States and abroad.”

The title references a famous quote by Flannery O’Connor that first appeared in a paper she read in 1960 at Wesleyan College in Macon, Georgia. The subject of the speech, “Some Aspects of the Grotesque in Fiction,” notes a tendency to the grotesque in the “Southern situation” as well as the “prevalence of good Southern writers.” She then states, “The presence alone of Faulkner in our midst makes a great difference in what the writer can and cannot permit himself to do. Nobody wants his mule and wagon stalled on the same track the Dixie Limited is roaring down.” Inge notes that O’Connor took heed of her own advice, and developed an original vision and distinctive style of spiritual and gothic austerity. Eudora Welty also cultivated her own talents in Faulkner’s looming shadow. “It was like living near a big mountain, something majestic—it made me happy to know it was there, all that work of his life,” she wrote. “But it wasn’t a helping or hindering presence.” She also said—with characteristic modesty—that “[Faulkner] wrote about a much vaster world than anything I ever contemplated in my own work.” She was not intimidated by Faulkner; she learned from him.

We often lose sight of Faulkner’s earlier works, situated as they are behind the towering edifices of his Yoknapatawpha novels, but he attracted the attention of other writers at the beginning of his career. The Fugitive poet and future Agrarian Donald Davidson found Soldiers’ Pay (1926) the product of “an artist in language, a sort of poet turned into prose,” and considered Mosquitoes (1927) grotesque, too heavily influenced by Joyce, yet admirable “for the skill of the performance.” Lillian Hellman read the manuscript of Mosquitoes (for publisher Boni & Liveright) and in an enthusiastic review for the New York Herald Tribune likewise found Faulkner at his worst under the influence of Joyce in overwritten passages, but the novel demonstrated to her a genius “found in the writings of only a few men.”

Following the publication of The Sound and the Fury (1929), As I Lay Dying (1930), Sanctuary (1931), Light in August (1932) and Absalom, Absalom! (1936), nobody with an eye to the landscape of American literature could ignore the emergence of William Faulkner as a dominant if not to say dominating presence. Sherwood Anderson, writing in an essay for The American Mercury in 1930—sixteen years after the editor, H. L. Mencken, published his searing denunciation of the state of southern literature, “The Sahara of the Bozart” in the New York Evening Mail—set the stage for the century’s most celebrated literary rivalry by saying, “The two most notable young writers who have come on in America since the war, it seems to me, are William Faulkner and Ernest Hemingway.” This comparison became even more unavoidable as the two barreled down, traveled the same track, or —in a perhaps more apt Hemingwayesque metaphor—faced off in the same ring.

As the century wore on, more and more writers, playwrights, and poets found it contingent upon them to weigh in on Faulkner’s looming stature. His impact in Britain was impressive, though mixed, with Rebecca West and George Orwell, who, as a champion of lucid style, condemning The Hamlet in 1940 as “fatiguing” and “certainly not worth a second reading to understand it.” Somewhat predictably, considering Faulkner’s own indebtedness to Proust in both style and theme, his reception in France was both spectacular and profound. Sartre declared in 1946 that Faulkner had “evoked a revolution” through his innovations in perspective, tonal monologues, and changing the “chronological order of the story” in behalf of “a more subtle order, half logical, half intuitive.” In a letter to Malcolm Cowley, Sartre wrote, “Pour la jeune France, Faulkner c’est un dieu.”

Inge delineates Faulkner’s deep impression on the literature of South America, saying, “By liberating these writers, and many others, from the traditional themes and methods of narration, and paving the way for new techniques in dealing with time and history and modern tragedy, Faulkner helped generate what may be the most vital writing in the world at the century’s end,” even going so far as to say, “It is indeed arguable that [Gabriel García] Márquez’s 1967 masterpiece, Cien años de soledad (One Hundred Years of Solitude), could not have been possible without Faulkner’s fiction to serve as inspiration and master instruction.” Inge also describes Faulkner’s global impact with contributions from writers in South Africa, Japan, and China.

In addition to the two above-mentioned, Dixie Limited includes a generous portion of women writers: Kay Boyle, Dorothy Parker, Elizabeth Spencer, Lee Smith, and others. Excruciatingly appropriate on several levels are selections from black writers: Ralph Ellison, Chester Gaines, James Baldwin, Toni Morrison, and Faulkner’s fellow Mississippian Richard Wright. Faulkner’s impact—and lack thereof—on political and social issues features prominently in Baldwin’s essay, “Faulkner and Desegregation,” and it’s also the theme of perhaps the most endearing essay in the collection, Roark Bradford’s “The Private World of William Faulkner” (1984).

Faulkner’s critics are not ignored. In addition to Orwell, you’ll find disparaging statements—in varying degrees and often at different stages in their own careers—from Ellen Glasgow, Booth Tarkington, F. Scott Fitzgerald, Thomas Wolfe, Katherine Ann Porter, John Barth, Truman Capote, John Steinbeck, and Vladimir Nabokov, as well as a generous helping of bile from Hemingway. Inge includes “one of the most damning assessments perhaps ever written about Faulkner” from Irish short story writer Sean O’Faolain, who concluded in a1953 address at Princeton University, that Faulkner demonstrated “More genius than talent.”  You’ll find most of these in Inge’s remarkable introduction, which deserves reading and re-reading for only for those includes these poison pen remarks, but also for and also paeons from the likes of Katherine Anne Porter, Carson McCullers, William Styron, Shelby Foote, and Walker Percy, along with illuminating observations from Richard Ford and John Grisham.

Though The Dixie Limited is an academic work, it is important for the lay scholar as well, particularly those of us who grew up in the same milieu as that of the man many consider the most important writer of the Twentieth Century. Our proximity to Faulkner seems to have bred in us a nonchalant acceptance of his stature. This book provides us with perspectives for a more balanced appreciation of a literary figure of global stature who just happened to have been born in the wilds of North Mississippi.

The Cryptid Creole

The Creole tomato has long enjoyed a storied reputation in the South. Here is a typical paean from Howard Mitcham’s Creole Gumbo and All That Jazz:

“The large, vine-ripened Creole tomato is one of the glories of Louisiana cooker. Creole tomatoes have a pronounced acid flavor and are used to make delicious sauces, stews, gumbos, and so on. In fact, the very term, “à la Creole” usually denotes a tomato sauce of some sort, and when it’s made with fresh Creole tomatoes, its flavor will be distinctive.”

In addition to a rich, distinctive flavor, the Creole tomato has a reputation for being able to produce fruit in the intense heat and humidity of summers in the Deep South, when nighttime temperatures in excess of 70 degrees make most tomato varieties subject to blossom drop and unable to bear fruit.

Traditionally, farmers in St. Bernard and Plaquemines parishes marketed their tomatoes as Creole, claiming that tomatoes grown in the rich alluvial soil created a unique flavor that et their tomatoes apart from others. But these farmers didn’t plant a single variety, and the seeds they saved and passed along to other gardeners as “Creole” were a mélange.

In 1969, LSU AgCenter researcher Teme Hernandez released a tomato variety named Creole, but it was not a variety commonly grown in St. Bernard and Plaquemines. Hernandez described his Creole tomato as having a medium-sized, deep red fruit with some resistance to fusarium wilt. But likely because of its poor production—less than six pounds per plant—the AgCenter did not maintain a seed stock of Hernandez’s Creole.

To demonstrate the variations in Creole tomatoes, LSU AgCenter researchers grew a demonstration plot of “Creole tomatoes” in spring 2015. Creole tomato seed was sourced from 11 companies. Only seed named “Creole” or described as the 1969-released Creole was purchased. Seed was sown on January 14, 2015. Seedlings were hardened off outdoors one week prior to trans­planting.

On March 24, 2015, the Creole tomato seedlings were planted at the AgCenter Botanic Gardens at Burden. The plants continued to produce beyond July; however, data collection ended in late June in order to present information to the Louisiana Fruit and Vegetable Growers Association members at the annual field day. The top three producing Creole tomatoes were sourced from Organic Seeds Direct (Amazon), Naylor’s Hardware in Baton Rouge, and TomatoFest.

Seed sources had 88 percent, 74 percent and 82 percent marketable yields, respectively. Marketable tomatoes were free from cracks, bruises and evidence of disease, insect, or environmental injury. Individual fruit size ranged from 4.2- to 7.8-ounces. Yield per plant was poor, ranging from three to six pounds.

Though Creole has become a marketing term for any tomato grown in Louisiana as well as for many tomatoes that claim to be tolerant of high temperatures, tomatoes labeled Creole are not of the same variety, and almost certainly not sourced from St. Bernard, Plaquemines, or LSU for that matter.

Melon Cocktail

For each quart cubed melon, add one cup sliced strawberries or pineapple, the juice of one lime, a cup of light rum, a tablespoon sugar, and a light sprinkling of salt. Chill thoroughly before serving.

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The Red Zepp

It was mid-morning, late June, and Harlan’s truck was shaking, rattling, and rolling, knocking up dust on a snake-neck red gravel road two miles northwest of Big Creek, Mississippi, hauling ass over about a hundred square miles of nothing but hills and woods, heartache, hydrocodone, honky-tonks, bait shops and the occasional double-wide Baptist church perched next to a crumbling asphalt parking lot, making our way by fits and starts to the backwaters of Grenada Lake.

I was red-eyed from a blunt, grumpy and road-weary, but Harlan was ebullient behind the wheel, grinning like a Tartar, regaling me with his cynical and irreverent observations on the state of mankind and his critical assessment of my life as a microcosm thereof.

“I told you not to take up with that nigga Ricky, but did you listen? No, hell no, you had to move into that shit-hole duplex he shared with his sister.”

“People do stupid shit when they’re in love,” I said. “Case in point, what about that Miss Lauderdale County who threw the five-carat engagement ring you gave her out the window into Pontchartrain?”

He threw back his head and laughed, said she was worth every damn carat, and if he’d had any sense at all he wouldn’t had fucked her sister. Suddenly it occurred to me how little I knew him.

*****

Harlan is a tall, solidly-built man with a head full of thick, unruly greying red hair, a bright, lazy smile, and the kind of voice given to people who have little to say. He can talk his way out from between tiger’s teeth and gets his way into places most people won’t even go, like this farm in the middle of nowhere that grows the world’s most sought-after watermelon.

Harlan did a stint in the Navy, a PhD from Cornell and 32 years in USDA’s harness. Along the way he picked up enough knowledge to make him a recognized authority on watermelons, his consuming passion. He has traveled across the globe in search of rare ancestral varieties. On his farm in George County, Mississippi he grows a crop of Kalahari tsamma.

We were there because three weeks earlier, as Harlan explained it, “Some laid-back ass-lick who makes more money in a day than I see in a month working for a slick new regional called me up out of the blue and said he’d give me a dollar a word for an article about the Red Zeppelin.”

The fabled Red Zepp is a pearly green  oblong averaging some twenty-five pounds. It’s most distinctive characteristics are the pale, subtly shaded zig-zag lateral stripes that gave the melon an illusion of ribbing. The Zeppelin is also distinguished—indeed ennobled—by a dense, velvety flesh of surpassing succulence.

Harlan’s source for these watermelons is on a sloping red sand dune with an ever weeping spring in indenture on the ridge south of the Schoona River in a remote and sparsely-populated county in north central Mississippi.

We’d been on the road a long time, and I was just flat-out tired from the long drive up from Jackson, tired of the road and impatient with Harlan, who seemed alternately fidgety and distant. I just wanted to get there, get the Zepp, and get the hell out.

*****

The sun danced on the rim of the world and shone in random rays over a country sculpted by loggers  and downpours. The road looped over hills, plunged down hollows, and turn-rowed bottom-land crops, following the design of some sweaty, half-drunk supervisor to no rational destination whatsoever.

Then suddenly there it was, a gently sloping sandy hill, glowing and imposing, on the red side of gold, a washy bronze in the pale summer sun. as lyrically striated and undulating as a vineyard and punctuated by tiny glowing ovals situated like so many open whole notes up and down a page of symphonic notation.

As we grew closer I made out upon that terraced hillside a lithe figure in loose, faded red overalls with wearing a broad red straw hat with a billowing polka-dot ribbon gently hoeing a row of bouldered vines.

“That’s Royce,” Harlan said. “Let’s go on up to the house.”

The house was a solid dogtrot overlooking the broad Loosa-Schoona bottom  with a wrap-around porch sheltering high windows that framed dangling melded Mardi Gras bead disks, swinging strings, mandalas and figurines of colored glass. Each line, angle and corner of every room of the house, glowed in turn with ruby, topaz, purple, aquamarine, and a hundred dozen colors in between, bending light into blades, spears, and arrows.

As we stood in the foyer, Royce came in. “Hey, daddy,” he said.

“Hey, sugar-booger,” Harlan said, giving him a sloppy kiss and a pat on the fanny. “Where’s Owen?

“He’s on his way back from Grenada. He’ll be here around dark. Y’all come get something from the refrigerator and we’ll sit on the porch.”

The winds were warm and shifty, the gloaming sky a bowl of scattered dirty cotton clouds. Around dusk, a light breeze sprang from the bottom. We could see the cloud pushing it sailing north up the river from the backwaters of the reservoir. A little slipper of moon dangled over the fading sun. Soon, we heard a car horn beeping in the distance.

“Here comes Owen,” Royce said, looking in the distance, and said to Harlan, “Where is she?”

Harlan exhaled, stretched, stamped his feet, and said, “In the back floorboard. I had a nice little box made, put a couple of photos in with her. One of us on our honeymoon in Daytona Beach. We both were wearing cut-offs. We were so happy. I put a picture of you in there, the one at the Sugar Bowl after the touchdown. She loved you, Royce. Don’t rob yourself of that.”

Royce smiled at him, and pointed to a faint star at mid-heaven. “There she is, Daddy. That little dot of light nobody can touch caught in the middle of the sky. Momma was a lightenin’ bug in a beer bottle, caught up in her own darkness.”

Royce leaned over and patted Harlan on the knee. “I’m settled with it, daddy. You ought to be, too. She always tried to keep herself pretty for you, even when she saw the end coming. Let’s go get her.”

Owen, dark and quiet, embraced Royce as we walked down the hill, the field around us shadowed under an open sky . We came to the east side of the hill; the crook of Leo embossed the heavens.

There in the shadows Harlan placed the glossy black box on a rough, flat red rock beside the weedy rill leading from the untidy spring. The wind rose.

“Bye, Momma,” Royce said. “Go home now. Don’t hurt anymore.”

Harlan began crying and we helped him back up to the house where we sat on the porch and drank and told stories about days we missed and days we didn’t until the noise of the night blanketed us, muffled our pain, and pushed us inside and abed.

*****

In the morning Harlan and I drove south under a blistering orange-red sun with a clutch of pearly rippled melons nestled in pine straw against the truck bed.

How to Write a Cookbook

Sooner or later, you’re bound to do something different and wonderful, and you owe it to yourself to write it down and pass it on.

Do this even though once you’ve got a dish the way you want, you’re likely to find that no one will be able to replicate it to your or even their satisfaction. The secret might very well prove to be your cooking container (especially if it’s seasoned; woks are said to have their own signature) or something as ineffable as your own special touch, which might prove to be nothing more than a particular cooking method you consider unimportant enough not to write down. But at least give other people a base opportunity by listing your ingredients and procedures.

By all means, include information apart from just the basics. For instance, mention if the dish was a favorite of a family member, or if you serve it every year on a particular holiday and garnish the dish with what other components were elemental, especially those involving heirlooms (your Uncle Earl’s china platter, or the centerpiece Millie made out of sewing scraps and pine cones), activities like having a breakfast on the morning presents were opened or memorable incidents (“Earl pulled a gun on Millie when she dropped the platter.”)

Such documentation not only enriches the book itself, but it also provides fodder for short stories, novels or off-Broadway plays.

Let me also encourage you to write recipes by hand. While this exercise might serve as an irritating reminder of how bad your handwriting actually is, it gives the recipe verisimilitude. Handwritten pages also aspire to art when splattered with slopped liquids; it’s so Pollock. You just don’t get that with a laptop. Writing recipes by hand does require some precision, but don’t let getting caught up in the heat of the moment stop you. Later you can find another pen, more red wine or chocolate syrup, and amend the entry.

As to what recipes to include, for once in your life, don’t worry about diversity. Put your best foot forward. If your forte is cakes, casseroles, or seafood, concentrate on those and don’t make any spurious attempt to fill in with recipes you simply copy from another place unless you actually try them out first. Bear in mind that this book should be as personal as you can make it, as reflective as possible of your personality and idiosyncrasies.

By all means, include recipes from friends and relatives as well, since those enrich your work by leaps and bounds, but always identify your contributor and provide details of them as well as a genealogy of the recipe itself. For instance, an entry in my book reveals that a recipe for chicken soup with corn and rivels came from a lady from Lancaster, Pa. who was 6’2”, a psychologist with a unibrow who got the recipe from her Quaker grandmother, the wife of a Lithuanian stockbroker.

Such seemingly irrelevant details make for richer reading than a dry recitation of ingredients and have the potential to approach the peripheries of art itself.

The South’s Summer Salad

Within living memory, this simple dish was a staple on meat-and-three menus throughout the rural South. Juice from the vegetables stirred with oil and vinegar make a mild, flavorful vinaigrette best with beans or cold meats. I love to use it in the old three-bean-salad, and it’s great with fish or shellfish.

Use fresh vegetables; supermarket tomatoes don’t have enough of that wonderful gelatin surrounding the seeds, and those cucumbers are too watery. Sweet yellow onions spoil the bite, and red onions discolor the mix; white boilers are best. Cut vegetables into bite-sized pieces, place in a glass or ceramic bowl and toss with a generous salting and a good bit of fresh ground black pepper.

Resist the temptation to use garlic and/or herbs. Add enough white vinegar to cover the vegetables by half and half that amount of corn oil. Do not use olive oil, which will coagulate when refrigerated. Refresh the mix with vegetables, seasonings, and liquids as needed.

Luncheon Dish

Women in any given society will assemble to sip, nibble, and talk about anything they want and anyone who isn’t there.

Speaking as an ardent fan of my opposite sex, I’ll be the first to say that the world is a much better place due to distaff parliaments. Civilization itself depends on feminine attentions if not to say machinations, and it’s usually in these gaggles that the most uninhibited deliberations between our sisters take place.

Men should understand and appreciate this phenomenon, since when it comes to gossip, the trickle-down theory actually works; you may not know that your boss is sleeping with your secretary, but it’s a fair bet that you have a better chance of finding out if your wife knows. And God help you if you’ve been fucking her as well.

The food served at more formal klatches of this type is delicate, often to the point of fussy. You’ll find salads with cold seafood or chicken, pasta, or seasonal vegetables alongside the obligatory crustless geometric sandwiches. Sweets, with the exception of a killer cake, are dainty and plentiful as are the drinks.

I’ll not go so far as to swear that food is primarily intended to buffer the effects of a Bloody Mary luncheon, but the theory has been broached.

In the South, pimento and cheese, chicken salad, deviled eggs and pound cake (lemon or poppy seed particularly) at a ladies’ luncheon seem mandatory now, but it wasn’t so long ago that holding one without serving tomato aspic would imperil your membership in the 20th Century Club, but because of recoil from the foods of the Sixties, congealed salads (like fondues) have become not only passé but proscribed.

This reaction is somewhat justified; on any given month between say 1960 and 1975 in any magazine devoted to food, you’ll find tons of recipes for gelatin involving practically every ingredient in the kitchen, more often than not canned fruit, citrus Jell-O and mini marshmallows.

But we shouldn’t abandon a good recipe because it’s showing its age, and this is a great dish: light, savory, easily prepared and attractive. Let’s hope tomato aspic is going through a trial period in popular tastes before it becomes not so much a novel legacy but a standard for our tables.

Tomato Aspic

3 cups tomato juice
2 packets unflavored gelatin
2 tablespoons finely minced white onion
2 tablespoons finely minced celery
1 teaspoon brown sugar
1 teaspoon black pepper
1 tablespoon fresh lemon juice
Worcestershire sauce and hot sauce to taste

Warm tomato juice, add gelatin and dissolve. Stir in lemon juice, black pepper, Worcestershire and hot sauce (I like Crystal), add vegetables and chill until partially set, spoon or pour into individual (5 oz.) lightly oiled molds and chill until set. Plate and serve with boiled eggs, pickles, and olives.

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Eudora on the Rocks

The muse of fiction is a thirsty bawd, particularly in the South where the icon of a hard-drinking writer unjustly brushes even us most humble wordsmiths with a tar of dissolution.

Eudora Welty, every inch a lady, certainly did not fall into the rough-hewn writer category. Nonetheless, I have it on good authority that Welty and her friend Charlotte Capers, a Jackson historian, wit, and essayist, and various wafting guests were often found on the porch at Eudora’s home on Pinehurst with a bottle of Old Crow.  (The same authority relays that Welty later became a convert to Maker’s Mark, which she took on the rocks with a splash of water.)

Eudora lived to a ripe old age, garnering laurels all the way. In her youth, she worked for the short-lived (1935-39) Federal Writer’s Project. Thousands worked on the project, including several well-known authors, many of them women. Fieldworkers such as Welty made about $80 a month, working 20 to 30 hours a week, collecting stories, local histories and taking photographs. They also collected recipes for a project entitled “America Eats”, and most of these recipes and recollections of foods have been gathered together by Mark Kurlansky in his splendid Food of a Younger Nation. Welty’s contributions to “America Eats” are somewhat substantial, and from all over the state: stuffed apples, stuffed eggs, lye hominy, barbecue sauce, a seafood and an okra gumbo, court bouillon, beaten biscuit, Spanish rice, potato salad and, last but not least, a mint julep. Welty writes:

A collection of recipes from the Old South is no more complete than the Old South itself without that magic ingredient, the mint julep. In the fine old City of Columbus, in the northeastern part of the state, hospitality for many years is said to have reached its height in Whitehall, the home of Mr. and Mrs. T.C. Billups. “The drink is refreshing,’ Mrs. Billups says, needlessly enough, “and carries with it all the charm of the Old South when life was less strenuous than it is today; when brave men and beautiful women loved and laughed and danced the hours away, but in their serious moments, which were many, aspired to develop minds and souls that made them among the finest people this old world has known.’ The Whitehall recipe is as follows:

Have silver goblet thoroughly chilled.
Take half lump sugar and dissolve in tablespoon water.
Take single leaf mint and bruise it between fingers, dropping into dissolved sugar.
Strain after stirring.
Fill the goblet with crushed ice, to capacity.
Pour in all the bourbon whiskey the goblet will hold.
Put a spring of mint in the top of the goblet, for bouquet.
Let goblet stand until FROSTED.
Serve rapidly.

“Who could ask for anything more?” she adds.

Prime Rib

I once worked in a restaurant on the coast that regularly sold four roast rib loins in a day. During the tourist season, we would keep eight loins cooking literally around the clock. We’d take the loins to rare, and since the carving station was set up under a heat lamp next to the grill, where the meat would continue to cook in service, so we rotated sections of meat on and off the carving board.

If someone ordered prime rib well done—and, yes, such people do exist in this world—we’d drop a cut into the well of warm au jus we kept at the grill station until meat was grey and the tip and cap had peeled away from the eye. Smart customers who wanted a slice on the done side ordered an end piece.

Our menu called this beef dish prime rib, but we rarely used USDA Prime beef. We most often used a Choice rather than the much more expensive Prime grade, but rib roast is usually called prime on menus because it is, after all, from one of the eight prime cuts in a whole beef (brisket, shank, rib, loin, round, chuck, flank, and plate).

You can bet a rib roast can be expensive, usually from $12 to as much as $27+ per pound; the average is around $15-20. The price can be much cheaper during the major holidays, around $10 to $15 a pound. Bone-in roasts usually have three to seven ribs and are slightly more expensive. A three-rib roast can feed about seven people; figure 16 ounces of uncooked boneless roast per person.

For an evenly-cooked, rib roast, pat the roast dry, brush with oil, coat with sea salt and minced garlic, and place on a on a rack in a heavy pan. Cover lightly with foil and bring to room temperature. Preheat the oven to 500. Remove cloth, place the roast in the oven, wait a half hour, then turn the heat down to 250.  In an hour, begin checking with a thermometer. When you get a reading of 130 in the thickest part of the roast, immediately remove the meat from the oven, and let rest about five minutes a pound before carving and serving.