Watch out for slabs that are brown or gray, as these colors suggest extended oxygen exposure. When you know how to identify the best possible cut, you can rest assured that your classic prime rib ...

H ouse of Prime Rib has been around since the 1940s, and it still feels like an ode to the era. Sure, there are far fewer tipped fedoras and shoulder pads, but everything here fee ...

Once the darling of 1950s restaurant menus, prime rib is making an unexpected comeback at restaurants both new and old.

I often get a craving for a luxe slab of prime rib. I don't indulge as much as I'd like to (hey, sometimes I try to keep my doctor happy), but I've certainly had my fair share. In fact ...