Nestled in a historic brick building with those charming green awnings that practically whisper “good food happens here,” this unassuming steakhouse has been quietly serving up what might just be the ...

Hidden in the heart of Berlin, Ohio, Boyd & Wurthmann Restaurant serves up a prime rib that will haunt your taste buds long after you’ve returned home.

Want prime rib that’s pink in the center, crusty on the outside, and packed with flavor? This video shows how to get there ...

One cut, three incredible techniques. We’re cooking prime rib three ways to find out which method delivers the most tender, ...

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.

Now, back to our 20-pound hunk of beef. Very few kitchens are going to roast one in the hopes that a dozen or so diners materialize to order it. Instead, restaurants generally run prime rib as a ...

Prime rib is an easygoing roast beef without the funk or minerality of dry-aged steaks or the chew of New York Strip. Instead, it tastes beefy, bloody – almost primal.

There’s no point in spending a huge amount of money on prime rib if you’re just going to guess when it’s done. Your roast is perfectly medium-rare at 125 degrees measured at the center of ...

Tasty. That’s a cook's goal when preparing a standing beef rib roast, also known as prime rib, for the holidays. When cooked to perfection, your dinner guests will swoon over the finished roast.

Return the roast to the oven and roast 5 to 10 minutes, depending on the size, until the crust is nicely browned and crisp. Watch carefully so the crust doesn't get too dark.