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 ...

Char Crust, a Chicago specialty seasoning company that serves some of the most recognized names in restaurants, is now serving up profits to operators across the country seeking smart, scalable ...

April 27 is National Prime Rib Day, and there’s no better day to cook a delicious, tender, juicy and flavorful cut of beef. Skip takeout or a table at a fancy eatery and pop a roast in the oven ...

Prime rib is an easygoing roast beef without the funk or minerality of dry-aged steaks or the chew of New York Strip. Instead, it tastes beefy, bloody – almost primal.

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.

Remove the prime rib from the fridge 2 hours before cooking to bring it to room temperature. Pat the roast dry with paper towels and rub it generously with olive oil.

Bobby Fisher 2017 F&W Best New Chef Angie Mar is a legend with meat, like this enormous, completely fabulous dry-aged beef rib roast. Her trick is to take the meat out of the oven for 30 minutes ...

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): ...