Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

prime rib roast or rib roast. The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is ...

If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what’s termed a ...

When serving, use a slicing knife and press gently against the bones to ... as standing rib roast, is a cut from the primal rib section of a cow with rich marbling and a large eye in the center.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

Ask your butcher to French the roast and tie the rib between the bones. (Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the ...

Ribs are generously marbled, so they have an extremely tender, fall-off-the-bone texture and full-bodied flavor. Smaller cuts like rib-eye steak are best for grilling and pan frying, large cuts ...