Many chefs recommend cooking prime rib at a high temperature for the first 30 minutes or so to brown the exterior. Then, they ...

If you're asking what's on the menu for Christmas dinner, we've got the answer: pork rib roast. It's a bone-in cut with a ...

Prime rib and horseradish are a classic pairing, but have you ever stopped to wonder why? Here's everything you need to know ...

2004 F&W Best New Chef Melissa Perello keeps prime rib extra juicy by having the butcher leave the fat cap on before tying the beef and roasting everything in a bath of butter.

Juicy, slow-roasted prime rib is a specialty at many restaurants from casual chains like Texas Roadhouse to upscale spots like The Palm.

It’s lends a nice salty and beefy flavor to the melt in your mouth prime rib roast only a beef au jus can provide. We also serve it with our leftover prime rib sandwich or even tri tip sandwich.

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.

With beef production being the largest sector of the agriculture industry in Texas, it is both fitting and appropriate to ...

If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...