Rib Roast

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.

An herb crust and special Zinfandel sauce give new meaning to the word flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet Sauvignon.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.