Prime rib is a deliciously tender and juicy cut of beef because it's an underutilized muscle and is loaded with marbled fat — and its price tag usually reflects those qualities. Because it can be so ...

Prime rib dry rub is a blend of aromatic herbs and spices that you can make at home to increase and enhance the flavor of your prime rib! This is a spice blend that goes well with prime rib ...

This rib roast is the ultimate centerpiece for any table, with a browned, salty, and slightly crisp exterior and a tender, juicy interior. This version of a venerable prime rib roast — a big ...

If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

Beef is rare at an internal temperature of 60°C/140°F. It is medium when it is 70°C/155°F and well done when it is 75°C/165°F. When the meat is cooked it should be allowed to rest on a plate ...

Add the tomato puree and cook for a minute. Add the passata and beef stock and bring to a simmer. Return the ribs to the pan, add the Worcestershire sauce and thyme and cover. Place in a 160oc ...

Season beef with freshly ground black pepper. Place fresh thyme in a roasting dish, sit beef on, ribs down, and place in the oven to roast for 15 minutes. Reduce the temperature to 160C.