Prime rib is one of the most tender cuts of beef, alongside tenderloin (the cut used in our easy beef Wellington recipe). It is usually packaged as two- to four-rib steaks, so it can be quite a ...

That’s a cook's goal when preparing a standing beef rib roast, also known as prime rib ... An instant read thermometer is the most valuable and important piece of kitchen equipment for checking ...

His lessons included how to allow the flavor of good ingredients to shine through without fanfare, a technique he used when making his foolproof prime rib ... in a dry piece of beef.

As cuts of meat go, whole roasts of beef are popular ... a boneless piece of meat,” Zdeb said. Shawn Mac, 44, corporate executive chef at Holiday Market, says standing rib roasts are great ...

In the meat department shelves of grocery stores, short ribs typically are packaged already cut into 3- to 4-inch “blocks ... Using two forks, break each piece of beef into 4 large chunks.

Musubi is canned lunch meat and rice wrapped in seaweed — but Witt's version substitutes teriyaki-flavored beef short ... Add a piece of the trimmed short rib on top. Add the same amount of ...

Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper ... carrot, cucumber, and beef. Tightly roll up the wrappers around the filling, tucking in the sides ...

With the price of beef, an overcooked prime ... it allows more seasoning of the rib meat. The easiest way to carve this roast is to first cut the meat in one piece from the bones.