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

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 strip and therefore leaner. The end cut is closer to the chuck ...

Boneless Or Bone-In Prime Rib Both Benefit From From ... Stowe had some additional advice for choosing the best prime rib roast. He told us "When you touch the meat, it should spring back, but ...

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.

Season all sides of roast with salt and pepper. In heavy-bottom roasting pan, brown top and ends of roast. Rub chopped rosemary on top and sides of roast. Place the roast fat-side-up on vegetables ...

In this recipe, the prime rib roast is partially cooked before it's ... Finally, when carving, remove the rib bones, but if you have bone-gnawing carnivores at the table, cut between the rib ...

Prime rib roast is a popular choice for Christmas Eve ... Cooking times vary depending on the size of the roast and whether it is boneless or bone-in. For best results, buy prime-grade meat ...

prime rib roast or rib roast. Offered as first cut and end cut, bone-in or boneless, the first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little fattier.