Prime rib is a cut above other types of steak, and the prime rib that you can get at this particular chain restaurant is a cut above all of its competition.

Broiled Prime Rib & Roasted Asparagus always reminds me of Sunday dinners at home, where the kitchen filled with the smell of ...

Carefully Source Prime Rib For The Best Results With prime rib's beefy dose of flavor and fat, it's no surprise that the initially employed cut strongly influences the result. For one, this cut ...

This isn’t just another roast—it’s the prime rib recipe Chef Jean-Pierre swears by. With bold flavor, a beautiful crust, and melt-in-your-mouth texture, he shows exactly how to master this classic. It ...

While bone-in prime rib can be a show stopping centerpiece, it's not always as easy to handle. "It's certainly easier to carve later on if it's off the bone, and it cooks up nice and evenly that ...

Prime rib is a large, beautiful roast from the cow’s rib area ribs 6 to 12. It’s typically 5 to 10 pounds, full of marbling that melts away into juicy, rich goodness when you cook it.

Leftover Smoked Prime Rib Quesadilla On A Blackstone Griddle is such an easy leftover prime rib dinner or lunch! Now whe ...

Now that all of that is sorted, it's time to cook, which Bautista informed us is fairly straightforward. "The cooking process is rather simple: A nice, hard sear on the outside and a low and slow ...

One would think that prime rib would be a superior cut of meat compared to a rib roast, with "prime" being right in the name. However, that isn't necessarily the case.

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.