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"This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely..."

Ingredients: fresh ground black pepper, 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 recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for."

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

"You can make a pot roast using this same recipe. This is delicious!"

Ingredients: dry red wine, fresh garlic...

"This roast is cooked in a Dutch oven on top of the stove, the sauce is wonderful!"

Ingredients: small red potatoes, dried thyme...

"This is my recipe for our traditional Prime Rib Roast. It's really very easy to prepare and cook. I make this every Christmas Eve for Friends and Family. Enjoy!! :)"

Ingredients: pepper, prime rib roast...