The best prime rib refuses to take sides. When roasting prime rib, the debate usually comes down to high heat versus low-and-slow. Each approach excels at something different—but neither delivers the ...

Prime rib can be an especially tasty cut, but if you find yourself with leftovers, be sure to reheat it properly lest it turn ...

Warm it up. Martha's prime rib recipe, like most, recommends that you leave the roast at room temperature for at least two ...

With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the ...

The one thing to avoid here is the microwave. For sliced prime rib, the stovetop works best. “I reheat my slices in a covered ...

An impressive cut of tender beef that feeds a crowd, prime rib is a perennially popular holiday centerpiece and dinner-party main course. But because nothing in life or butchery is simple, it can go ...

Few cuts of meat feel as special as a ruby-red slice of prime rib, whether it’s served at a formal steakhouse, a Sunday afternoon buffet, or a holiday party. This well-marbled cut is flavorful and ...

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of. Associate editor Christina Chaey finally learns the secret to the braised short ribs her ...

This outrageously delicious dinner is perfect for holiday season entertaining — or a glorious Sunday supper on a cold night. Most of the “work” making these happens while you are out and about, doing ...