A whole beef tenderloin is one impressive roast to serve for a holiday dinner. But you need to consider a few steps before ...

Once it’s done, remove the beef from the oven and tent it loosely with foil. Let it rest for 15 minutes before slicing.

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

You've done fries, wings, and pickle chips. It's time to put your appliance to the test and find out if an air fryer beef ...

Ashley Wulf from the Minnesota Beef Council joins us with a ... meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum ...

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 ... per pound for rare to medium-rare, and ...

That’s a cook's goal when preparing a standing beef rib roast ... 120 degrees for medium-rare. (The temperature will rise during the standing time.) While the roast is cooking, prepare the ...

Simply hearing the words "prime rib" is enough to get most people salivating, but chef Alton Brown actually prefers using a ...