One silver lining of this year’s smaller Thanksgivings is the opportunity to try out recipes you might not if you were feeding twelve people. Here are my herb-rubbed racks of veal, going in the fridge to rest before roasting this afternoon. 
That’s this recipe, though I think I’m going to roast slowly on 250 and then crank up the heat at the end to brown instead of browning first. foodandwine.com/recipes/roaste…
Veal rib roast with pan gravy, green beans with garlic and thyme, Ina Garten’s savory bread pudding with apple and herbs, and cranberry pepper relish.
The roast left more salt behind in the pan than I anticipated, but still made for a lovely pan sauce after augmenting with shallots, olive oil, sherry, chicken stock, thyme, cream, lemon juice and — my favorite pan sauce balancing tool — maple syrup.
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