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 ...