Our simply elegant recipe for boneless rib roast features an herby compound butter that forms a rich crust on the tender, ...

prime rib roast or rib roast. 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 fattier.

Bones also keep the meat moist and add terrific flavor. If you purchase a boneless prime rib, set it on a rack in the pan to roast. Need a break? Play the USA TODAY Daily Crossword Puzzle.

"Prime rib roast is my go-to for Easter dinner ... "I prefer bone-in for extra flavor and even cooking, but boneless works great, too," she said. Allen suggests that when opting for bone ...

or a couple of minutes less for a boneless roast. I also like prime rib for its crunchy coating that adds a lot of flavor in the end. Scoring the meat with diamond shapes and finding a nicely ...

Boneless versions are called rib-eye roast, heart of prime rib roast, or simply boneless prime rib. Prime rib should not be confused with prime beef, a term that is regulated by the USDA.

If a butcher removes and discards the ribs, the cut won’t be sold as a standing rib roast. Instead, it will be labeled as a boneless prime rib or prime rib roast. It might also be labeled as ...