My paternal grandmother always served a rib roast for Christmas. What I remember most was the decadent, savory Yorkshire Pudding she made with the pan drippings. even now, I serve standing rib roast ...

When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef ...

For the roast: 8- to 10-pound standing beef rib roast (3 to 4 ribs), the top 2 inches of the bones frenched, if desired Salt and ground black pepper 1 tablespoon vegetable oil For the bearnaise: ...

Remove roast to carving board and let rest for 20 minutes. Cut strings from roast and remove from bones. Carve into thin slices.

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 115-120 degrees in the ...

Ingredients 18-pound bone-in rib-eye roast Frenched and tied (have the butcher remove the chine bone, trim the roast of the fatty cap all the way to its eye, and tie it) ...

Learn how to smoke a standing rib roast to perfection with this smoked prime rib recipe. Juicy, tender, and infused with smoky flavor, it’s the ultimate show-stopping dish for any occasion.

2. Place pork on a wire rack placed over a sink, then gently pour 250ml boiling water over skin and pat dry with paper towels. Score the skin along the rib lines with a sharp knife and place pork rack ...

Place roast, bone-side-down, in a large roasting pan and roast 30 minutes. Reduce oven temperature to 325 degrees and continue roasting about 1 hour, 20 minutes, or until internal temperature ...

Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refrigerated. Preheat oven to 450 F. Turn on broiler. Place ...