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 ...

Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to 48 hours. When ready to cook the roast, heat your oven to 475-500˚F .

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.

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.