Uncover the secrets to achieving a prime rib with a caramelized crust and juicy interior, following expert butcher Pat ...

Crisp on the outside, juicy on the inside. Perfecting this holiday meat dish has never been easier thanks to a few ...

pick up an instant-read thermometer so you can keep track of what’s going on inside your roast beef while it’s cooking. There’s no point in spending a huge amount of money on prime rib if ...

Cooking a prime rib roast is straightforward ... A full prime rib can be upwards of 30 pounds and is likely too big for your oven, so many butchers cut it in half. Note that the term “prime ...

Prime rib is a holiday favorite ... Reverse sear: This method cooks the roast slowly in a low oven and then gives it a blast of heat at the end to sear and crisp the outer crust.

Beef roasts such as this can go by different names including standing rib roast, prime rib ... ways you can cook the roast to get a nice outer crust. 1. Sear first: Preheat the oven to 475 degrees.

Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to 48 hours. When ready to cook the roast, heat your oven to 475-500˚F.

Chef Leif Benson, Oregon’s culinary ambassador, joined us to share his special recipe for Reverse Sear Prime Rib Roast. For recipes and more information, visit the Oregon Beef Council website.