Since the earliest days of man, celebrations have included the roast in one form or another. From wildebeests to elk, swan, bear and the modern varieties of beef and chicken, the roast (and it’s delicious mounds of leftovers) has served man well. But today’s single serve portions threaten the bounty of the roast, so Alton sees a need to rescue the technique. From explaining just what a roast is, he moves on to how one roasts and to show how easy it is, he uses his antisocial brother’s grungy oven to produce Dry Aged Standing Rib Roast with Sage Jus.