Rib Roast

Boning the roast makes slicing the meat much easier at serving time: Have your butcher remove the backbone, or chine, from the whole rack and cut the meat off the ribs in one piece, then tie the meat back onto the bones. The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet. What to drink: A medium- to full-bodied red with peppery spice, such as Syrah (called Shiraz if it's from Australia).

If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.

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.