While tying prime rib isn't rocket science, Troy Guard does note a fine line between too tight and too loose. "You want to tie it about every three inches," the chef explains, "just enough to keep ...

When choosing a prime rib, opt for a bone-in, well-marbled cut of meat — the more marbledthe cut, the juicier, more flavourful and tender it will be.

This works out to be about 15 minutes per rib, or about 5 minutes cooking time per pound of trimmed, ready-to-cook roast. If you prefer medium to well-done beef, add 10 minutes to the maximum ...

Prime rib and rib roast are among the best cuts of meat you can buy, as they're both juicy and deeply flavorful. But these cuts — similarly named and taken from the same part of the cow ...

Cara Cormack. Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones ...

A prime rib and standing rib roast are technically the same thing, ... The Best Wine to Pair With Every Cut of Steak, According to a Sommelier. Standing Rib Roast of Beef. 3 hrs 30 mins ...