Rib Roast

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk).

For some, Christmas dinner wouldn't be complete without beef. Here, a decadent prime rib roast is coated in mustard seeds and served with a tangy mustard sauce and sweet-sour onions. Serve with steamed baby carrots.

An impressive roast. Irish whiskey adds complexity to the gravy, which was inspired by steak au poivre. Plan to make and chill the stuffing one day ahead. There will be only a small amount of stuffing for each person, but it's so rich and flavorful that you won't need more.

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, by Nigella Lawson. Nothing gives quite the flavor a rib roast does, but I know it's hard to carve. If you get your beef from a butcher, ask him to cut the meat off the bone and then sit or tie it back on, so that you get all the flavor but can slice more easily. Otherwise, go for a boned roast, such as sirloin. For 8 - 10 people you should be fine with 7 lb. Roasting times as for the rib roast still apply.

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. What to drink: Merlot or Australian Shiraz.

An impressive centerpiece dish. This looks beautiful when surrounded with sautéed baby vegetables. Start marinating the meat one day ahead. Serve homemade or purchased horseradish alongside.

Start with a platter of smoked salmon drizzled with olive oil and garnished with chopped chives and lemon wedges. Pour an Australian Shiraz to go with the roast, and serve sautéed teardrop tomatoes and the sweet potato puree . Top it all off with fresh raspberries and mango splashed with Sauternes.

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

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).

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.