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 ...

For this version, Murray uses a 6-pound bone-in prime rib roast seasoned with a blend of salt, black pepper, mustard powder, and ground sumac combined with finely chopped garlic and fresh rosemary.

Similar to those other large roasts, prime rib (aka beef rib roast) often results in a round or two of leftovers. Our popular Marinated Prime Rib recipe that fans confirm is “so delicious and moist” ...

"I often make a marinade for ribs with cider vinegar, olive oil, white vermouth, cumin, chilies, [and] cardamom and make extra to set aside and apart from the marinade. I then reduce this extra ...

Because of its natural leanness, however, a marinade is a good way to ... which makes them great for grilling." Short ribs come from an area near the prime rib, coming from the chuck, not actually ...

The next time you’re cooking a nice meal for two at home, consider lamb rib chops. They can seem intimidating ... browning on the exterior. A good marinade also helps promote browning.

Put the rib racks in a bowl and add the mari­nade. Mix well so the marinade coats the meat, then refrigerate for two to four hours. Occasionally mix the ingredients so the meat is marinated evenly.

Empty diners have been haunting Long Island for at least a decade. These spots have a second life with other restaurants ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

With so many options, buying beef can be intimidating. We're here to help you out, with some of the best and worst beef ...