This expensive cut of beef is a primal cut taken from the upper rib area. A whole rib roast consists of seven ribs and weighs close to fifteen pounds, which is enough beef to feed a party of twenty. More typically this cut is sold as three to four rib roasts or is cut down to single rib-eye steaks. Rib roasts are labeled many different ways at the grocery store, including as “standing rib roast” or “prime rib.” The term “prime” is used very loosely in this case and probably does not mean the meat has been graded “prime” by the USDA. Prime rib roasts have always been popular because of their tenderness and rich beef flavor. Usually the simpler preparation the better for this cut of beef. Many of the popular marinades today compromise the great taste of this cut by masking the natural beef flavor. This recipe uses mild seasoning accents to heighten and not diminish the flavor of this tasty beef roast.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.