16 Ritzy Roast Recipes

A standing rib roast on a cutting board with caramelized onions

Standing Rib Roast1/16

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

A Dr Pepper glazed ham that is spiraled and sitting on a white plate

Dr Pepper Glazed Ham2/16

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

A whole herb stuffed baked salmon filled with bread crumbs and herbs and tied with kitchen twine.

Herb-Stuffed Baked Salmon3/16

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

A pot roast with potatoes and vegetables on a decorative platter with a serving fork on the platter and a napkin on the side.

Easy Pot Roast, Potatoes, and Vegetables4/16

This classic, hearty, homey dish—just like something your grandma used to make—is the perfect one-pot meat and potatoes meal. Includes oven as well as slow cooker instructions.

A simple roast turkey on a rack set over a roasting pan in the oven.

Simple Roast Turkey5/16

The operative word in this simple turkey recipe is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too. (You catch our drift. Yes?)

A medium-rare rib roast deboned and sliced into pieces on top of a wooden cutting board

Jamie Oliver’s Sunday Roast6/16

An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.

A salt-baked red snapper with all the flesh removed from the bones and a broken salt crust and knife beside the fish skeleton.

Salt-Baked Red Snapper | Lubina a la Sel7/16

Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.

A glazed ham on a cutting board with several slices cut from the end and a carving fork and knife resting beside it.

Glazed Ham8/16

Plonk this brown sugar glazed ham on your holiday table and then step back, listen to the gasped oohs and aahs, accept all manner of accolades, and then watch it disappear.

Porchetta9/16

"A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig." That's what folks are saying about this.

Cutting board with a sliced rack of spring lamb with rosemary, knife, bowl of salad

Spring Lamb with Rosemary10/16

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

A roast pork loin with apples and onions scattered around it on a baking sheet.

Roast Pork Loin with Apples and Onions11/16

This roast pork loin with apples and onions and its caramelized sweetness and fall-apart tenderness is your new favorite recipe.

A whole salmon with roasted dill sauce and lemon halves on a metal baking tray.

Roasted Salmon with Dill Sauce12/16

Stunning in its simplicity, this whole roast salmon makes for a pretty--and pretty impressive--presentation, to say nothing of its super suppleness.

A partially sliced Barefoot Contessa company pot roast on a serving platter, garnished with thyme sprigs.

Barefoot Contessa Company Pot Roast13/16

This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it's gotta be good!)

Slow-roasted pork shoulder of a cutting board being sliced by a person

Slow-Roasted Pork Shoulder with Stuffed Squash14/16

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

A baked country ham on an oval platter with a knife resting beside it.

Baked Country Ham15/16

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

A perfectly roasted beef tenderloin with Madeira sauce on the side ion a copper pot

Beef Tenderloin with Madeira Sauce16/16

This eminently reliable, no-fuss recipe doesn't ambush you with carving trickery. It's just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.