Rib Roast

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.

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

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.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

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.

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

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.

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

Roasting time at 325°F: 2 hours for medium rare—internal temperature 125° to 130°F (about 15 minutes per pound).

GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.