In her first installment of "Steak Town USA," a year-long series celebrating Omaha's and Nebraska's most iconic dish, food ...

Flip the tables on your usual meat cooking sitch. Craft a primo prime rib with the reverse sear method that's designed to let ...

“This assures the beef will be more tender and will cook ... in the center doesn't get overcooked” he says. “We cook our prime rib on the rarer side, or until the thermometer reads about ...

prime rib steaks are removed from the larger cut after cooking. Additionally, these larger cuts of meat aren't cooked as you would a steak, with high heat at short intervals, but as a part of a ...

If you don’t have 45 minutes to an hour, salt your rib eye and cook it right away — just don’t let it sit out for an in-between amount of time. When it comes to steak, especially big-boy ...

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking ... A one-rib piece makes a generous ...

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

Leave to rest in a warm place while you cook the yorkshire puddings and make the gravy. (The longer you rest the beef, the better it will be.) Cut the kumara, parsnips and carrots into long slices ...

Once the darling of 1950s restaurant menus, prime rib is making an unexpected comeback at restaurants both new and old.

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips ...