Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of ...

Prime rib can be an especially tasty cut, but if you find yourself with leftovers, be sure to reheat it properly lest it turn ...

Place the meat on a rimmed platter and pat dry well, using paper towels. Set it in the refrigerator for a couple of hours if time allows, to dry it further. If desired, season all over with kosher ...

My boneless prime rib recipe is flavored with a homemade garlic herb butter that helps to lock in the moisture and flavor. I start the roast at a high temperature to form a beautiful crust, then cook ...

It's Turkey Day, and you've been put in charge of the titular turkey. No pressure. Turkey is often thought of as the star of a Thanksgiving dinner, but it can also be notoriously difficult to get ...

You've probably noticed that cooking rules change once you're above 3,000 feet. Take a look at prime rib, for example. When cooked normally at high elevations, it can seem to suffer from altitude ...

It's also the most hands-off method you can use. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, ...

On the episode “Short Ribs and Baked Potatoes” on Cook’s Country Season 17, test cook Lawman Johnson shows Bridget Lancaster an ingenious method for making Slow-Roasted Medium-Rare Beef Short Ribs.

Beef ribs, says Andrew Muñoz, co-founder with wife Michelle Muñoz of Moo’s Craft Barbecue, are a Saturday special at their Lincoln Heights restaurant. “We can’t make enough of them,” he says. Those ...