Short ribs come from an area near the prime rib, coming from the chuck, not actually from the rib as the name suggests. (This is why beef requires experts.) While ribeye comes from the top of the ...
Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...
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.
If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...
Peter Gordon shares his recipe for beef ribs as served on Air New Zealand business class flights. Ask your butcher for boneless beef short ribs, or cook on the bone and remove once cooked.