This cut can go by different names including standing rib roast, 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 closer to the ...

The main difference is that prime rib is cooked as a whole roast, sliced before serving and almost always contains bones.

Place the meat in a roasting tin, with the fat side uppermost. As the fat renders down in the heat of the oven, it will baste the meat. The bones provide a natural rack to hold the meat clear of ...

When serving, use a slicing knife and press gently against the bones to slice as much meat off as possible. Prime rib, also known as standing rib roast, is a cut from the primal rib section of a ...

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.

In the bottom of a roasting pan, make a bed of the vegetables, herbs, garlic and shallots. Place seasoned beef ribs, bone-side down, over bed of vegetables and aromatics. Pour beef broth into ...

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 ...

Despite the biblical belief that God took one of Adam's ribs to make Eve, both sexes have 24 or 12 pairs, though about 5 per cent of the population has an extra pair. Ribs assist in the breathing ...

To get the full impressive effect of a juicy tomahawk steak, you'll need to present it in a way that showcases what a stunner ...