Land a quality rack of ribs at the supermarket. Get the most bang for your buck by knowing what to look for when you're ...

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

The bow masters: Neolithic bows were made from three types of wood, and entwined tendons ...

Bon Ton Prime Rib is open seven days a week for dinner from 5 p.m. to 9 p.m., and until 10 p.m. on Fridays and Saturdays.

Fat caps riddle its sides while a ramekin of au jus sits next to it, waiting for that first fork dunk or drizzle. The prime ...

Whether it's a bone-in ribeye, a dry-aged steak, or USDA Prime beef, these are specialties that necessitate concerted time, care, and effort, from the sourcing process and the aging to cooking and ...

Hand-cut steaks generally indicate a level of kitchen artistry and a higher quality of meat. If the restaurant is purchasing a bigger piece of meat, it's often sourced from a smaller producer, like a ...

Attila, tall white hat and all, sliced our prime rib right in front of us while we eyed our meals. When the three of us received our prime rib, we couldn’t wait to dig in. When we asked for steak ...

The interior of Richards is a love letter to the golden age of supper clubs. Wood-paneled walls adorned with local memorabilia and vintage beer signs create an atmosphere that’s part hunting lodge, ...

The Angus Steak Burger is a quarter-pound of pure, unadulterated joy. Topped with lettuce, tomato, and onion, it’s like a ...