AmazingRibs just refreshed its deep dive on prime rib and other beef roasts, and it’s exactly the kind of intel you want to get locked in for the perfect New Year celebration.

Here’s how to make your cold-weather cookouts as legit as summer sizzles, recipes included.

Turkey gets Thanksgiving, ham had its Christmas moment, but beef and big roasts? That’s the category built for winter, celebration, and gatherings where seconds are required.

If you’re bringing in the new year with an impressive cook, a roast is the move.

Why Roasts Win in Winter

Brisket and ribs always get the headlines, but roasts quietly dominate this time of year for a few simple reasons:

1. Crowd Control Cooking: Roasts scale. Throw a 5-pound prime rib on the smoker, and suddenly everyone has a place at the table without a dozen burners running.

2. Leftovers That Work: Roast beef leftovers don’t limp along. They evolve. Sandwiches. Hash. Soups. Late-night fridge raids that deserve your attention.

3. Technique, Not Guesswork: Roasts don’t require culinary gymnastics. They require patience and temperature awareness. That’s a difference worth mastering.

4. Smoke Meets Tradition: Winter smoke hangs differently. Indirect heat, gentle smoke, and a controlled finish give you depth without babysitting the fire.

Roast Breakdown

Here is what you need to know for your next big roast:

▪ Prime Rib Basics: Cuts, doneness targets, resting intervals, and how to make that signature crust without guessing are all important when it comes to prime ribs. Oh, and buy bone-in if you can.

▪ Beef Roasts: Top sirloin, tri-tip, and other underappreciated roasts can shine when cooked low and slow with indirect heat. These cuts can also stretch your budget without sacrificing payoff.

▪ Bison & Alternative Roasts: Less fat means less forgiveness. Leaner meats require tighter temperature control, gentler finishing, and smarter resting to prevent them from becoming expensive jerky.

▪ Timing & Thermometers: Roasts are about windows, not guesses. The most important determinants of cooking time are the cooking temp and the thickness of the meat. Not the weight.

AmazingRibs has done the homework. Now it’s on you to apply it.

Learn a little. Eat a lot. And if it turns into a tradition, all the better.