There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

From the same section of the cow as the prime rib, a ribeye is a single steak, sliced on its own, taken from the rib section of the cow. Whereas a prime rib is the entire beef rib primal cut, meant to ...

Coming from the larger section as prime rib, ribeye is well-marbled with fat without being tough and is considered by some to be the single most flavorful cut of beef. Ribeye roasts have all those ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

Witt said. Although the recipe calls for beef short rib, any tender cut will do, such as a New York strip or a ribeye — "something that you can grill over high heat fast and it's already tender ...

Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and coriander, bringing to a simmer for five minutes.

Tip out into a shallow roasting dish in a single layer. Place in the oven and roast for about 1 hour until crisp and golden. To make the gravy, place the beef roasting dish with remaining beef fat ...

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.