Prime rib deserves to be done right. So to learn what the most common pitfalls to avoid are, we reached out to an expert for ...

It's often a tough decision -- should you go for bone-in or boneless prime rib? To help you out, here are the main ...

“Prime rib roast is also called a standing rib roast ... then reduce heat to 325-350° F for the duration of the cooking time, approximately 12-15 minutes per pound. This ensures the meat ...

If you don’t have 45 minutes to an hour, salt your rib eye and cook it right away — just don’t let it sit out for an in-between amount of time. When it comes to steak, especially big-boy ...

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking ... A one-rib piece makes a generous ...

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