This is particularly true of two very premium steak cuts: prime rib and ribeye. Both cuts of steak are highly prized among beef aficionados for their tender texture, juicy meat, and rich flavor.

At The Stockyards Steakhouse in Phoenix, timeless Wild West charm pairs with a prime rib that’s become the stuff of local ...

In a world of fast food and chain restaurants, Frontier Steak & Spirits stands as a testament to the enduring appeal of good ...

Discover the 12 restaurants serving the best prime rib, as recommended by top chefs. Learn what makes these cuts exceptional ...

One day, while driving home on Superior a friend and I saw a sign that made these meatetarians stop and take notice. Prime Rib Steakhouse. Located just east of the Superior Bridge, just south of the ...

But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...

This slow smoked beef prime rib was cooked on a Yoder smoker at 275ºF to an internal temperature of 135ºF. It then rested for 20 minutes before slicing. Ingredients: 2 Tbsp (30 mL) coarse salt 1 Tbsp ...

If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...