BUYING. Derrek Zdeb, 38, Holiday Market’s meat manager, says they expect to sell about 3,000 pounds of standing beef rib roasts destined for holiday tables this week.

A rib-eye roast is a standing rib roast (also known as prime rib) without the bones; it looks nicer, is often easier to eat and absorbs more marinade because it has more meat surface area.

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 115-120 degrees in the ...

Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. (If you want to show off the whole roast at the table first, you can place it on the serving platter ...

Roast. If you've refrigerated the roast, remove it at least one hour before roasting and let it come to room temperature. There are two ways you can cook the roast to get a nice outer crust.

Leave the standing rib roast wrapped until you are ready to carve and serve. I carve slices from 1/2 inch to 1 inch thick. Cut the ribs away from the roast or carve so a couple of your guests ...

A standing rib roast is a celebratory choice for a crowd, but in this year of shrunken gatherings, ... Single Bone Rib-Eye Roast, starting at $124, 2.5 to 4 pounds, heritagefoods.com.

A prime rib and standing rib roast are technically the same thing, but they may be labeled differently depending on where you source them. Here’s what to know.

We found a prime rib recipe that’s simply rubbed with salt, pepper, rosemary and mustard one to three days ahead of time. That’s it. Think of it as a mini dry aging. Come Christmas, all you do ...