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"This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool."

Ingredients: pepper, dried basil...

"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 is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF"

Ingredients: Dijon mustard, rib roast...

"This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995."

Ingredients: prime rib roast, salt & freshly ground black pepper...

"A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy..."

Ingredients: cornstarch, fresh mushrooms...

"This recipe came from a cookbook received as a Christmas gift. This is a great "special occasion" dish. It was well received and consumed heartily."

Ingredients: beef tenderloin, eggs...

"Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008..."

Ingredients: cooking spray, Dijon mustard...