I have adapted this recipe from Ada Boni's The Talisman Italian Cookbook. I noticed that Elizabeth David had done the same in Italian Food. I must point out, though that having tested it, the idea of being able to spoon the meat at the end of cooking as they describe in these recipe is never going to happen using a rib roast, as the meat is too lean. I love this recipe with the rib roast but if you want to be able to 'spoon' the meat, swap it for 4-5 pounds of rump or round roast. With much respect to the ladies above, this is my adaptation.