Adding orange zest to prime rib brightens the rich meat and makes Martha’s holiday roast stand out. Mixing finely grated ...

Bruce Lesman There’s something undeniably special about serving prime rib during the holidays. The aroma alone—roasted garlic, herbs, and that rich, savory crust—signals that the… ...

I love prime rib at this time of year but admit to being intimidated by the thought of cooking one—until now, that is. Eat This, Not That! reached out to Brad Baych, author of Primal Cuts: A Butcher’s ...

Prime rib is an old school steakhouse favorite that has become harder and harder to find at restaurants. The tender, juicy cut of beef from the rib section is considered a delicacy, as it is more ...

The Steak House’s charming yellow exterior is like a beacon for beef lovers wandering through Wellsboro’s historic streets. Photo Credit: Miroslaw Wierzbicki This charming yellow building on Wellsboro ...

Prime rib is a cut of beef from the cow's primal rib section, and the usage of prime in its name can get confused with the USDA grade of beef, which actually has no relation to the cut itself. Its ...

Tucked away along the Monon Trail in Westfield, Indiana sits a culinary gem that doesn’t need flashy gimmicks or trendy food fads to draw crowds. Grindstone on the Monon has earned its reputation the ...

Matt Pittman from Meat Church BBQ creates a show-stopping garlic and herb crusted tomahawk prime rib that proves expensive Prime grade meat isn't necessary for exceptional results. His technique ...

Boneless rib roast sliced on cutting board - Michelle McGlinn/Tasting Table With large special-occasion roasts like boneless rib, simple is often better, the technique mattering more than a winding ...

April 27 is National Prime Rib Day, and there’s no better day to cook a delicious, tender, juicy and flavorful cut of beef. Skip takeout or a table at a fancy eatery and pop a roast in the oven ...