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

A rib-eye roast is a standing rib roast (also known as prime rib) without the bones; it looks nicer, is often easier to eat and absorbs more marinade because it has more meat surface area.

Stowe told us that there are some advantages to both boneless and bone-in prime rib and that the choice ultimately comes down to what you personally want from a recipe. According to him ...

While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person.

Find everything from prime rib and surf and turf to Des Moines' favorite steak de Burgo at these steakhouses in the Des ...

(Fun fact #2: A “cowboy steak” is a bone-in ribeye with an exposed rib bone.) Which is better—ribeye or prime rib? It’s not so much that one cut is better—or worse—than the other ...