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The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast.

Ingredients included in this recipe are black (course) ground pepper, salt, garlic powder, paprika, onion powder, MSG (can omit) meat tenderizer, seasoning salt.

This baked pastry has a hint of prime rib flavoring that makes it a delicious accompaniment when served with the roast.

Easy to prepare, prime rib is a delicious dish to prepare for those special occasions.

For those occasions when you want to prepare a special dinner, try this delicious Rib Eye Roast recipe. Visit RecipeTips.com for more beef recipes and ham recipes for those special occasions.

Ingredients included in this recipe are bone-in prime rib 6 lbs), garlic, thinly sliced, Salt & pepper, red wine, beef stock.

This rub will enhance the flavor of prime rib without smothering the meat's own delicious taste.

You'll never guess how easy a perfectly cooked Prime rib can be until you try this recipe. The rub is delicious and coats the outside of this tender cut of meat.

Ingredients included in this recipe are prime rib roast (boneless), seasoning salt, black pepper, garlic powder, onion powder, garlic sliced.

Ingredients included in this recipe are bone-in prime (or choice) rib beef roast, 3 ribs, 6 lbs., garlic, smashed, grated fresh or prepared horseradish, fresh rosemary sprigs ...

Ingredients included in this recipe are aged standing prime rib roast, any size, salt.

This is a simple and elegant recipe. Grill cut or baby potatoes on your GrillGrates along side of the roast.

Ingredients included in this recipe are - 8 or 9 lb prime rib beef roast, Dijon Mustard, garlic, minced, fresh coarsely ground pepper, butter, shallots, minced, - 14.5 ounce cans ...

Ingredients included in this recipe are Worcestershire sauce, garlic powder, seasoned salt, pepper.

Ingredients included in this recipe are bone-in beef rib roast (6-8 lbs), garlic, sliced, pepper, heavy whipping cream, prepared horseradish, red wine vinegar, ground mustard, ...

Elegant rib roast to serve your guests that doesn't take much effort from you. Timing is everything on this though. Start this process 4 1/2 hours before serving time.

A great rub for enhancing the flavor of prime rib.

Ingredients included in this recipe are Rib-eye, cut 3/4 inch thick, fresh lime juice, shredded Colby, flour tortillas, warmed (medium).

Ingredients included in this recipe are standing rib roast, Salt, to taste, Pepper, to taste.

For a special occasion, prepare this peppercorn-crusted beef rib roast.

Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks.

When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.

Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.

General Tips for Carving Beef | Steps for Carving a Prime Rib Roast Beef that is roasted should rest for 10 to 15 minutes after it is removed from the oven so that the natural juices are allowed to settle.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

USDA Mandatory Inspection | USDA Optional Grading | Religious Restrictions USDA Mandatory Inspection All beef sold in the United States must pass inspection by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Pork Roasts Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....