That’s a cook's goal when preparing a standing beef rib roast, also known as prime rib, for the holidays. When cooked to perfection, your dinner guests will swoon over the finished roast. But with the ...

A standing rib roast or prime rib is a holiday dinner classic. Cooked to perfection, the roast is a strikingly delicious showpiece. Once cooked, the sliced roast should be done to your liking, tender, ...

1 2-rib roast, about 3 to 3 ½ pounds trimmed of some of the excess fat, at room temperature Preheat the oven to 475 degrees. Trim the rib roast and tie it up with twine if you like. Season the roast ...

Leave standing rib roast out at room temperature for at least two hours (but no more than two and a half hours). Rub with olive oil and season liberally with salt and cracked black pepper. Mix the rub ...

Remove roast from refrigerator and let come to room temperature, about 1 hour. Preheat oven to 500 degrees. Make a cut between the roast and the rib bones. Place half the garlic and a sprinkling of ...

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 ...

They’re not always the same thing. Here’s what you need to know. Few cuts of meat feel as special as a ruby-red slice of prime rib, whether it’s served at a formal steakhouse, a Sunday afternoon ...

Combine the garlic, rosemary and thyme in a bowl. Add a few heavy pinches of salt and several cracks of black pepper. Add enough olive oil to cover everything. Mix. Place the roast on a roasting rack ...

Few cuts of meat feel as special as a ruby-red slice of prime rib, whether it’s served at a formal steakhouse, a Sunday afternoon buffet, or a holiday party. This well-marbled cut is flavorful and ...