Heat a large Dutch oven over medium-high heat. Sprinkle both sides of the short ribs generously with salt and pepper. Add the oil to the pot, then the short ribs.

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One 3-rib standing rib roast (7 to 8 pounds) 1 tablespoon kosher salt. 1 1/2 teaspoons freshly ground black pepper. Mustard Horseradish Sauce, recipe follows. Mustard Horseradish Sauce:

1 standing rib roast, 3-bones, about 6 pounds. Rub: 1/4 cup dark brown sugar. 1 1/2 teaspoons ground sage. 1 1/2 teaspoons Hungarian paprika. 2 tablespoons chopped fresh parsley.

Liberally season the prime rib with the salt and some pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.

Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes ...

Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat.

Pat the rib roast dry with paper towels. Using a sharp thin knife, poke slits in the top and sides of the roast and between the ribs; stuff the slits with the garlic slices, poking them into the ...

Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices.