If a butcher removes and discards the ribs, the cut won’t be sold as a standing rib roast. Instead, it will be labeled as a boneless prime rib or prime rib roast. It might also be labeled as ...

There’s nothing quite as indulgent as a perfectly cooked prime rib roast to elevate your dining table. This centerpiec ...

You don't have to be intimidated by fancy meats. Keep these tips in your pocket so you can snag the best prime rib from your ...

Boneless versions are called rib-eye roast, heart of prime rib roast, or simply boneless prime rib. Prime rib should not be confused with prime beef, a term that is regulated by the USDA.

Prime rib is cut from the rib primal section of the cow. It's popular for roasting because it contains lots of marbling (fat ...

prime rib roast or rib roast. Offered as first cut and end cut, bone-in or boneless, the first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little fattier.