Nothing beats the sizzle of a steak on the grill or the aroma of a prime rib roasting for a big family dinner. These beef ...

Prime rib is roasted whole with the bone in, whereas rib roast sometimes refers to the general cut of meat that's subdivided into ribeye steaks, which can be boneless.

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.

Figure out how much you need If you haven't bought a prime rib roast yet, here's what you need.Bone-in roasts: Figure about 1 pound per person if that is your main dish. A 10-pound roast will feed ...

A prime rib and standing rib roast are technically the same thing, but they may be labeled differently depending on where you source them. Here’s what to know.

Prime rib has been the crown jewel of holiday feasts for centuries—and this smoked version honors that tradition with bold ...

As stated above, the rib roast can come from prime or choice cuts, and this recipe calls for 5 to 6 pounds. When it comes to the fat, ask for a fat cap (layer) of about ¼-inch.

Place roast, bone-side-down, in a large roasting pan and roast 30 minutes. Reduce oven temperature to 325 degrees and continue roasting about 1 hour, 20 minutes, or until internal temperature ...

How to make a tender, juicy prime rib Pull the roast from the refrigerator and let it set on the counter until it reaches room temperature; this helps to ensure it cooks evenly. This can take one ...

Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to 48 hours. When ready to cook the roast, heat your oven to 475-500˚F.

But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person. Here's a quick guide (so you don't have to do the math): ...