Spiced rib roast with braised greens

"This is an enormous, showstopper piece of meat," says Brooklyn-based recipe developer Ali Slagle. She uses the reverse sear method, meaning you cook it low and slow at first, and then sear it afterwards to crisp the outside. "This ensures even cooking, but also means you can make it in advance and then rewarm right before eating," Slagle explains. The meat is rubbed with a combination of antioxidant-rich pomegranate molasses, coriander, cinnamon, and orange, with no added sugars or oil. (You can find pomegranate molasses at specialty stores or online.) The greens braise on their own and have a hit of cilantro for brightness. "Because the roast and greens are so soft, the meal needs some texture," says Slagle. "That takes the form of a fresh pomegranate and nut relish."