ImageSam Sifton’s prime rib roast.Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Good morning. If you’re making a prime rib roast (above) for the holidays this yearvvjl, today’s the day to head to the butcher with your mortgage broker to pick it up. It’ll be fine in the fridge until Tuesday night or Wednesday morning when you take it out to get the chill off the meat, in advance of flouring it up for the oven.

While you’re out there shopping, if you don’t have one already, pick up an instant-read thermometer so you can keep track of what’s going on inside your roast beef while it’s cooking. There’s no point in spending a huge amount of money on prime rib if you’re just going to guess when it’s done. Your roast is perfectly medium-rare at 125 degrees measured at the center of the meat. Allow it to rest for at least 20 minutes before carving. (Use that time to make your Yorkshire pudding!)

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Prime Rib Roast

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Ms. Gray’s 14-year-old son, Colt, is being charged as an adult for murder in the deadliest school shooting in Georgia’s history. He is accused of bringing an AR-15-style rifle to Apalachee High School in Winder, Ga., earlier this month, killing four — two students and two math teachers — and injuring at least nine.

“I welcome the chance to open a new chapter,” Mr. Biden said in the Oval Office. “The U.A.E. is a nation of trailblazers always looking, always looking to the future, always making big bets, and that’s something our countries have in common and our people have in common.”

For dinner tonight, cheap eats against the expense of the holiday feast: Hetty Lui McKinnon’s recipe for cabbage Parm, with a dusting of red pepper flakes and grated Parmesan added at the end. It’s fantastic.

And with Sunday sorted, we can turn to the rest of the week. …

Monday

Barbara Kafka’s recipe for creamy lemon pasta is so easy to make that its deliciousness can come as a surprise. The zest of two lemons in the sauce, along with the lemon juice you add at the end, brings an incredible brightness to the cream, a summery zing that’s welcome in winter. Maybe add a handful or two of baby arugula? Yes, please.

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