Resting Richardson’s golden rule is to rest the meat for half the cooking time. “It gives you time to finish the vegetables, fix your hair, have a glass of wine and set the table,” he says.

Beef cuts don’t have to be intimidating. Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it.

Popping your rib roast in for 1 ½ hours with your oven heated to 350 degrees Fahrenheit will yield a medium-rare piece of beef with plenty of savory juices, ideal for serving alongside roasted ...