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

Also known as standing rib roast, a full prime rib contains seven bones and typically weighs up to 16 pounds. Grocery stores and butcher shops often sell it in two-, three-, or four-rib steaks.

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.

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.

Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Roasted Bone-In Prime Beef Rib-Eye With Bone Marrow. Photo by Joe Bonwich Yield: 2 servings 2 center-cut beef marrow bones ...

(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 ...