After 30 minutes elapses, reduce the oven temperature to 325 degrees F. Roast for an additional 1 hour and 10 minutes or until temperature reaches 125 degrees F for rare, 140 degrees F medium, or ...

(Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees.

A standing rib roast or prime rib is a holiday dinner classic. Cooked to perfection, the roast is a strikingly delicious showpiece. Once cooked, the sliced roast should be done to your liking, tender, ...

Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping. Pour the remaining horseradish glaze over the potatoes and place them ...

According to chef Michel Mina, "The great thing about doing a whole rib roast is that you don't have to concentrate. Season it right with salt and pepper, put it in the oven and then you can focus ...

Below is the recipe as prepared by Chef Cindy Gahai: Preheat the oven to 180°C ... to brush over the cooked ribs. Cover the baking dish with aluminium foil and roast for 2½ hours.

Combine the flour and chili powder on a large plate. Season the ribs with salt and pepper and dredge them in the flour mixture. Heat a stockpot or another tall, wide pot over medium heat.

Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour. The key to good ribs is to marinate them well and cook them slowly ...

If you want a showstopper, opt for a rib ... cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes ...