Ribs on the grill are an outdoor cookout favorite and we have the best tips, technique and a recipe for cooking perfect slabs ...

Three-ingredient country-style ribs are the easier (and faster) way to make tender, juicy, fall-off-the-bone ribs.

Slow-cooker short ribs are a fantastic special occasion meal. The meat is tender, and the braising liquid turns into an incredible gravy. Serve it over mashed potatoes to create a hearty meal that ...

As stated above, the rib roast can come from prime or choice cuts, and this recipe calls for 5 to 6 pounds. When it comes to the fat, ask for a fat cap (layer) of about ¼-inch. Fat keeps the meat ...

There are two grades of prime rib roast you might encounter at the grocery store: prime grade and choice grade. Prime grade has more fat and marbling, so it’s typically the more expensive option ...

Cut 12 shallow angled slits in the fat cap of the roast; insert bay leaves into slits, folding leaves if needed. Rub vodka over outside of rib roast; sprinkle outside evenly with kosher salt and ...

When we called Fat Matt’s Rib Shack co-owner Wes James about sharing this recipe, he rattled it off from memory. It’s no wonder he has the recipe memorized given that the restaurant prepares ...

The "prime" in "prime rib" does not signify that the meat has been graded prime by the USDA. Beef is graded according to how much intramuscular fat it has. The fattest is deemed prime, next is ...