The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little more fatty. With ...

Go for bone-in prime rib when planning your Christmas meal. The bones help control the meat's temperature, insulating the meat as it cooks. The extra surface area on bone-in cuts prevents the ...

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 ...

Ask your butcher to French the roast and tie the rib between the bones ... Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes ...

Find out how to cook beef, including cooking tips and flavoursome recipes ... cut if it's a very special occasion – such as a Christmas dinner – and rib if it's a Sunday roast. Most chefs, such as ...

Start by thinly slicing the boneless short rib (making sure to cut against the ... Cover tightly and cook at 350 degrees for 90 minutes.