SLIDESHOWS: Eat by Color: Brown Foods

Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce

To keep this prime rib extra juicy, "ask your butcher to leave the fat cap on before tying the beef," says Melissa Perello, an F&W Best New Chef 2004 and executive chef at San Francisco's Fifth Floor. Roasting the prime rib in a bath of butter, a common chef's trick that Perello uses here, also helps.

 More Centerpiece Roasts

Go to Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce recipe ( 10 of 12 )