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 ...

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.

This is particularly true of two very premium steak cuts: prime rib and ribeye. Both cuts of steak are highly prized among beef aficionados for their tender texture, juicy meat, and rich flavor.

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 ...

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 ...

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.