The key to perfectly medium-rare prime rib is the rest after the roast. Slicing it too soon is one of the worst mistakes you ...

For rare prime rib, the in-oven temperature should be 105-110 degrees. For medium rare to medium prime rib, the in-oven temperature should be 110 to 115 degrees Fahrenheit. For well done prime rib ...

Prime rib, also known as standing rib roast ... inserted into thickest portion of rib roast registers 115°F for medium-rare, 2 hours to 2 hours, 20 minutes, or to desired degree of doneness.

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.

With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for ...

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

You can always count on LongHorn Steakhouse for a tasty, affordable steak, in whatever cut you prefer. But what makes this ...