Prime rib and ribeye come from the same area of a cow, but prime rib is a larger cut that is broken down into a roast, while a ribeye is smaller steak cut that's taken from the prime rib. Prime rib is ...

A well-executed, homemade prime rib is a thing of beauty, but how do you handle the meat when it's in the fridge? Here is how ...

Prime rib isn't a steak in and of itself. It's a cut taken from the rib primal of the cow (between the shoulder and loin) and the whole cut usually includes a half dozen ribs. It's sometimes sold bone ...

When it comes to meat, our everyday lineup is pretty average: chicken breast, pork tenderloin, ground beef—you get the idea. Although you can make some pretty spectacular dinners with these ...

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

Craving a prime rib sandwich loaded with slow-roasted beef and rich au jus? Diners say these chain picks deliver big flavor.

Anthony Bourdain was a master at creating showstopping recipes with a limited number of ingredients. As a graduate of the Culinary Institute of America, Bourdain learned the basics of cooking. His ...

If not a dime a dozen, steaks are at least an everyday occurrence. Your local diner probably serves a sirloin, scores of LI steakhouses sling porterhouses whenever the lights are on. But prime rib is ...