You have to spoil yourself once in a while. This year, we went with a standing rib roast for the Christmas holiday, served up with some carrots, sweet potato, collard greens, and a little prepared horseradish on the side. I've done rib roasts in the past for the holidays, so I almost did something like a fresh ham or a leg of lamb instead, but I don't regret cooking this great cut of beef again.
I couldn't find a large standing rib roast this year, so I went with two smaller ones. This turned out to be a better idea, since I was cooking for some people that prefer their beef more cooked than others- so I could cook one roast the way I like it, and leave the other in the oven a little extra time. The preparation actually started when I brought the roast home from the market two days prior. I unwrapped both roasts, rubbed them down with a decent amount of salt and pepper, then loosely covered them with wax paper so they could breathe a little, and let them rest in the refrigerator until it was time to cook. Basically, I gave the meat a very brief dry-aging time- allowing it to lose some of it's excess moisture, and a little bit of a dry brine / light cure at the same time - similar to what you would do to a turkey. This will help allow the seasoning to penetrate deeper into the meat, and help the outside form a nice crust in the oven.
collard greens that have been slowly cooking in broth with some onion and chunks of ham all day. To round things out, I'll also add in a simple baked sweet potato topped with butter and brown sugar. All in all, a decadent, but complete holiday meal.