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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...

"Don't worry if you do not have or cannot find Worcestershire sauce for this recipe. As any number of Recipezaar members will tell you, Worchestershire sauce, Wochestershire sauce, Worchteshire sauce, Worchestire sauce, Worcesershire sauce, Worstershire sauce, Worschesteshire sauce, Worstchestershire sauce, Worsheshire sauce, Wocestershire sauce,..."

Ingredients: dried marjoram, dried rosemary...

"This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even..."

Ingredients: fresh thyme, coarse sea salt...

"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...

"A flavorful way to prepare Tri-tip."

Ingredients: cabernet sauvignon wine, fresh ginger...

"From Southern Living magazine."

Ingredients: garlic, lemon juice, soy sauce...

"I found this on the Food network website, and I served this Saturday night and got a resounding "Wow!" The meat was so tender that it fell apart when I tried to transport it from the pot to the serving platter. Both gravy and the sauerbraten got applause. We served it with mashed sweet potatoes, green bean casserole, and Sister Schubert..."

Ingredients: cider vinegar, cloves...

"My niece calls this the beef from heaven. Use your cheapest cut of beef and let it cook forever. You can serve this au jus or make a gravy by adding flour"

Ingredients: peppercorns, garlic cloves...

"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...

"Takes time, but worth the effort. Great served with potato dumplings, spaetzle or noodles or boiled potatoes!"

Ingredients: clarified butter, cloves...

"This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good."

Ingredients: meat tenderizer, garlic salt...

"Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?"

Ingredients: rutabagas, dry mustard...

"Boneless chuck roast is essential in this recipe -- other cuts will cook up dry and tough. In most markets, you will have to order a large 5-1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets)."

Ingredients: dried thyme, fresh parsley...

"A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care."

Ingredients: ground mace, garlic...