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1 (41/2-pound) boneless prime rib roast (also known as rib-eye roast) Extra-virgin olive oil Minced garlic (dry or fresh) Lemon pepper Montreal steak seasoning Seasoning salt ½ cup red wine ...
Heat the 1 tablespoon olive oil in a Dutch oven over medium-high heat; add the shallots and saute until soft. Add the coffee and wine. Boil to reduce by one-third, then remove pan from heat.
One 4- to 6-pound boneless rib-eye roast (ask for the small end), well-trimmed. In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and olive oil.
The best cuts to buy for slow, low-temperature oven roasting are: MORE EXPENSIVE: Prime rib, boneless rib-eye, strip sirloin, tenderloin. LESS EXPENSIVE: Boneless shoulder roast, top round, eye of ...
Boneless versions are called rib-eye roast, heart of prime rib roast, or simply boneless prime rib. Prime rib should not be confused with prime beef, a term that is regulated by the USDA.
Place roast, bone-side-down, in a large roasting pan and roast 30 minutes. Reduce oven temperature to 325 degrees and continue roasting about 1 hour, 20 minutes, or until internal temperature ...
Every family looks forward to their traditional holiday roast beef - and the best of them all is the Beef Standing Rib. Tender, flavorful, rich, and juicy, beef's rib ...
When it comes to steak, especially big-boy steaks like the rib eye, people generally like the bravado of eating it super-rare. Hear me out, though: The rib eye is best just shy of medium, or 135° F.
Go outside your typical Fourth of July grilling menu this year with a bold, meaty, oven-roasted addition. I often describe prime rib as America's greatest gift to the world. Our beef is something ...