If you want to guarantee you're getting a premium cut of prime rib, you need to ask your waiter these chef-approved questions ...

When it comes to an unforgettable festive meal, the prime rib is the undeniable star of the show. This cut of meat is not only synonymous with luxury but also a culinary challenge that many aspire to ...

If you’re getting more than one bone in your rib eye, this cut becomes a rib roast — you know, those fancy showstoppers you see at holiday parties that cook for hours and hours and leave the ...

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

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

Ask your butcher to French the roast and tie the rib between the bones. (Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the ...

In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub ...