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.

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 ...

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 ...