Name: Horseradish and Parsley Stuffed Rib-Eye Roast
Yield: 8 servings
Ingredients: 8 anchovy fillets packed in oil, drained, finely chopped; 4 garlic cloves, finely grated; 1 cup finely chopped fresh parsley; 1/3 cup grated horseradish; 1/3 cup olive oil; 2 teaspoons crushed red pepper flakes; 1/2 teaspoons freshly grated nutmeg; Kosher salt, freshly ground pepper; 1 4-5 pound boneless beef rib-eye roast; The rib-eye roast comes from the same area as the standing rib roast, but it's a more manageable size (and cooks more evenly). It has all the fat—a.k.a. flavor—of prime rib. Ask your butcher for the bones and roast them with the meat: Then you can decide who's been naughty or nice.

Image may contain Food Pork Roast and Ribs

Horseradish and Parsley Stuffed Rib-Eye RoastChristopher Testani

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.