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

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.

a boneless rib is your best bet, because you can cut the slices in any thickness. Same goes for a tenderloin. If a nice presentation is what you want, a bone-in rib roast makes a nice centerpiece ...

"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 ...

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.

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.

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 ...