Swap the turkey for slow-roasted prime rib and serve it up with sides of slow-cooker mashed potatoes, lemon-parmesan Brussels sprouts, and easy buttery gouda dinner rolls.

Slow-Roasted Prime Rib with Horseradish Cream

Combine butter, sage, thyme, 1 tablespoon sea salt, 1 tablespoon black pepper, and minced garlic; rub over roast. Place roast, fat side up, on rack in a shallow roasting pan. Refrigerate, uncovered, for 1 to 6 hours.

Remove roast from refrigerator 1 hour before roasting. For sauce, combine sour cream, horseradish, lemon juice, chives, remaining 1/2 teaspoon salt, and remaining 1 teaspoon pepper. Cover; refrigerate.

Preheat oven to 475 degrees. Roast beef, uncovered, 15 minutes. Reduce oven temperature to 350 degrees. Roast for 40 minutes. Add garlic bulb halves and pearl onions around roast. Roast 20 to 50 minutes more or until beef reaches 125 degrees for rare, 135 degrees for medium-rare or 145 for medium doneness.

Transfer roast to cutting board. Cover with foil; let stand 15 minutes. Sliced meat; transfer to serving platter. Garnish as desired with roast garlic, pearl onions, and fresh herbs. Serve with sauce.