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 ...

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.

Prime rib, aka standing rib roast, is a top-tier cut from the rib section of a cow. With its marbled fat and tenderness, it’s perfect for roasting and, when cooked right, is juicy, full of ...

Chef Leif Benson, Oregon’s culinary ambassador, joined us to share his special recipe for Reverse Sear Prime Rib Roast. For recipes and more information, visit the Oregon Beef Council website.

Combine the garlic, rosemary and thyme in a bowl. Add a few heavy pinches of salt and several cracks of black pepper. Add enough olive oil to cover everything. Mix. Place the roast on a roasting ...