If you keep up with Tim McGraw, you might know that among his other talents, he has a reputation for being pretty good in the ...

But prime rib, that mainstay of buffets and old-school eateries, is seeing a resurgence. "It's a juicy cut, and I love it because you can go rare on it as well, ...

1. Preheat your oven to 500°F. Pat the roast dry with paper towels and place the meat in a heavy roasting pan. 2. In a medium bowl, mix together the salt, pepper, garlic, and herbs. Rub this ...

But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person. Here's a quick guide (so you don't have to do the math): 3-4 people ...

Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door.

Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room ...

I spent 10 days following Guy Fieri's recipe for a dry-aged prime-rib roast. Even though it took a little extra effort the results were worth it.

Pat the roast dry with paper towels and rub it generously with olive oil. In a small bowl, mix the minced garlic, rosemary, thyme, ... Roast the prime rib at 450°F (232°C) ...