This prime rib recipe ensures flawless results with only five ingredients. Chef Robin Miller shares the secret to making perfectly tender beef.

A 10-pound roast will feed 8-10 people.Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece. Prepare for roasting Place the place the meat on a rimmed platter ...

BETTENDORF, Iowa - If you want a classy New Year's meal you can hardly do better than to serve prime rib to your family and friends. But there's also an old Southern tradition of serving black ...

For the Prime Rib 1 6-8 lb prime rib roast. 2 tbsp steak seasoning ( I like Montreal Steak) For the Fondant Potatoes: 6-8 Russet Potatoes. 1 tbsp chopped rosemary. 1 tbsp chopped thyme.

Per serving of Prime Rib (based on 20, without sauce): 830 calories (82.6 percent calories from fat), 75 g fat, 165 mg cholesterol, 260 mg sodium, 0 g carbohydrates, 0 g dietary fiber, 36 g protein.

1–10 pound Prime Rib Roast, the bones cut off and tied back on. 1/2 cup horseradish mustard. 2 tablespoons Worcestershire sauce 4 cloves garlic minced. Coarse ground salt and pepper to taste. 1 ...

One 4- to 6-pound boneless rib-eye roast (ask for the small end), well-trimmed. In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and olive oil.

Almost as juicy as the signature prime rib is that rare luxury in 2016: being able to hear your companion across the table. Together with years of consistency, the peace and quiet warrant a ...