Ina’s trick is so smart because it takes all the guesswork (and pressure) out of grilling ribs. Instead of tossing them raw onto the grill and hoping you manage the heat just right for the next two ...

Preheat the oven to 500 degrees F. Adjust your oven rack so the prime rib will cook in the center of the oven. In a small bowl, combine the olive oil, garlic, parsley, thyme, oregano, 1 teaspoon ...

Place roast, fat cap up, on a V-shaped roasting rack placed inside a large roasting pan; let stand at room temperature for 2 hours. Preheat oven to 425°F with rack in lower third position.

And I go very liberal with it. I’m not talking about pouring cups of it on there, but I want to really feel it, I want to rub this rib roast down on all sides and make sure it’s all covered perfectly.

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 115-120 degrees in the ...

Roast If you've refrigerated the roast, remove it at least one hour before roasting and let it come to room temperature. There are two ways you can cook the roast to get a nice outer crust. 1 ...

Place the roast fat-side up on a rack in a roasting pan. Sear the Roast Roast the prime rib at 450°F (232°C) for 20-25 minutes to develop a golden, aromatic crust. Reduce the Temperature ...

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.