Nothing beats the sizzle of a steak on the grill or the aroma of a prime rib roasting for a big family dinner. These beef cuts are pure gold for meat lovers, but they can be intimidating if you’re not ...

Next, consider a wet brine to enhance flavor. “Personally, I wet brine my prime rib for 48 hours and let it air dry in the refrigerator for 24 hours prior to doing anything with it,” he explains.

You dry-brine the roast overnight (do that on Saturday so you’re good to go on Sunday), then cook it low and slow next to a smoldering fire for a couple of hours to bring its interior ...

San Francisco’s House of Prime Rib is one of the most popular and successful restaurants in the city, selling 1,200 orders of dry-aged prime ribs every night and going through 360 ribs each week.