One of the easiest ways to get ahead on Rosh Hashanah cooking is to make your main dishes now and freeze them. Briskets, roasts, saucy chicken, and meatballs can all be prepared in advance, leaving far less to do as Yom Tov gets closer.

Desserts can be baked closer to Yom Tov (or frozen in advance too) and then all that’s left is roasting some veggies the day before, and tossing together a couple of fresh salads before each meal.

Here are 10 festive mains you can make ahead, plus tips for freezing and reheating each one.

1. Just-Right Sweet and Saucy Brisket by Brynie Greisman

This sweet and savory brisket is an ideal Rosh Hashanah make-ahead. Let it cool completely, slice it cold, and freeze. Brynie recommends freezing the gravy separately, then reheating the sliced meat covered in gravy before serving.

2. Date-Glazed Roasted Chicken by Jamie Geller

Dates give this roasted chicken a natural Rosh Hashanah sweetness. Bake and cool the chicken completely before freezing it tightly covered. Thaw overnight in the refrigerator, reheat covered so it stays moist, and uncover toward the end to help the exterior brown again.

3. Marinated Baked Spare Ribs from the Dining In Cookbook

These sweet-and-savory ribs are baked low and slow in their marinade, making them a great dish to prepare ahead. Cool completely and freeze with the sauce, then thaw overnight in the refrigerator and reheat tightly covered until hot.

4. Simcha Minute Steak Roast from the Dining In Cookbook

A juicy, saucy roast is exactly the kind of Yom Tov main that works well made ahead. Cook and cool the roast completely before freezing, preferably with its sauce. Thaw overnight in the refrigerator and reheat gently, covered, so the meat stays tender.

5. Pomegranate Braised Brisket by Danielle Renov

Pomegranate, apple cider, and brisket make this especially fitting for the Rosh Hashanah table. Prepare the brisket completely, cool and slice it, then freeze it with its braising liquid. Add fresh pomegranate seeds only after reheating, just before serving. The recipe uses pomegranate molasses and hard apple cider in the braise, with fresh pomegranate seeds as an optional garnish.

6. Sweet and Sour Chicken by Rivky Kleiman

Cranberry sauce, honey, and duck sauce keep this chicken flavorful and saucy, which makes it especially convenient for preparing ahead. Once fully cooked and cooled, freeze tightly covered with the sauce. Thaw overnight and reheat covered until warmed through.

7. Silan French Roast by Sina Mizrahi

This simple roast gets its sweet-savory flavor from silan (date syrup), making it a natural fit for Rosh Hashanah. Freeze the sliced roast with plenty of sauce and reheat covered.

8. Oven-Baked Cranberry BBQ Meatballs by Sara Goldstein

These sweet-and-tangy meatballs are an easy make-ahead Yom Tov main. Sara likes to make two pans at once and freeze one. Cool the meatballs completely in their sauce, freeze the whole pan, then thaw and reheat covered.

9. Rainbow Tzimmes Chicken by Richelle Tarko

With honey and carrots built right into the dish, this chicken feels made for Rosh Hashanah. Even better, it freezes extremely well. Cool completely before freezing, then thaw overnight and reheat covered until hot.

10. Stuffed Chicken Capons with Root Vegetables by Chaya Suri Leitner

This festive chicken can be prepared especially far in advance because the recipe is designed to be frozen before baking. Assemble the stuffed capons, freeze them raw, then thaw overnight in the refrigerator and bake according to the recipe. Allow a little extra baking time if they are still partially frozen.