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When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat ...

Matt Groark, a physical education teacher-turned-pitmaster, stops by the TODAY plaza to share the ABCs of barbecue and his recipes for a reverse sear bone-in rib eye and grilled pork steaks.

Prime rib is a perfect dinner party centerpiece. This recipe is beginner-proof For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with ...

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 ...

Ashley Wulf from the Minnesota Beef Council joins us with a recipe for rib roast and what to do with the leftovers.

Celebrate a very British Christmas with prime rib, pudding and more We’re taking inspiration from across the pond with a big roast, Brussels sprouts, steamed pudding and sausage rolls for the ...

Also known as standing rib roast, a full prime rib contains seven bones and typically weighs up to 16 pounds. Grocery stores and butcher shops often sell it in two-, three-, or four-rib steaks.

This cut can go by different names including standing rib roast, prime rib roast or rib roast. The roast will be offered as first cut and end cut, bone-in or boneless.