Prime Rib Roast with Horseradish Cream
Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before roasting it in the oven. Don’t worry if the garlic gets very dark by the time the beef has finished cooking—it will taste delicious. Slideshow: Fabulous Christmas Roasts
Piment d'Espelette, a Basque red chile powder, is available at specialty food stores and online at vannsspices.com.
Rich, slow-cooked meats call for a substantial red wine with a tannic backbone, like Barolo.