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"NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use..."

Ingredients: prime rib roast, fresh ground black pepper...

"Horseradish plus roast beef make for one of my favorite food combinations. Adapted from Cooking Light's Slow Cooker Cookbook. Leftovers make great sandwiches."

Ingredients: dried oregano, garlic powder...

"Baron-Of-Beef which is also called top round is a great alternative to the more expensive cuts of roasts. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests I strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together..."

Ingredients: Dijon mustard, dried thyme...

"This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up!"

Ingredients: gorgonzola, cornstarch...

"This is my mother-in-law's famous Christmas roast. Since I have hosted Christmas the last several years, I have taken it on, and it truly is mouth watering. We have used eye of round instead of rib eye, but for Christmas '07 I dropped the cash for an 8 pound rib eye roast, and it was worth every penny! She got the recipe from Charlie's..."

Ingredients: ground cardamom, garlic powder...