Go for bone-in prime rib when planning your Christmas meal. The bones help control the meat's temperature, insulating the meat as it cooks. The extra surface area on bone-in cuts prevents the ...

The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little more fatty. With ...

Ask your butcher to French the roast and tie the rib between the bones ... Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

Place seasoned beef ribs, bone-side down, over bed of vegetables and aromatics. Pour beef broth into bottom of roasting pan. Roast in oven until fork tender and meat pulls easily away from bone ...

Twelve pounds of meat, bone and ... also crispy roast potatoes. There was dessert, of course. Also, plenty of leftovers for guest to take home. Lots left for me, though. This recipe is simple ...

Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in ... come away from the bones. Recipe courtesy of Rotis: Roasts ...

In Chinese cuisine, spare ribs are usually cut through the bone into smaller pieces ... The first frying is to cook the meat; the second is to crisp up the crust. The first frying can be done ...