This slow-roasted prime rib, courtesy of Sarah Grueneberg, the executive chef at Chicago's Spiaggia, is ideal for the holiday season. Grueneberg covers the bottom of the roasting pan with tomatoes and shallots, although she says Brussels sprouts or carrots are just as tasty. She then lays a six-pound bone-in prime rib roast on the vegetables. Rubbed with a blend of garlic and herbs, the roast boasts a flavorful crust and tender, juicy meat, and the vegetables are packed with flavor. Best of all, this prime rib requires little hands-on cooking, which leaves plenty of time to enjoy the rest of the season's festivities.

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