Discover the 12 restaurants serving the best prime rib, as recommended by top chefs. Learn what makes these cuts exceptional ...

Rub the salt and pepper all over the entire prime rib. Transfer, fat cap up, to the prepared wire rack and refrigerate, uncovered, for at least 24 hours and up to 72 hours. Position a rack in the ...

A half-inch fat cap, maybe a little less, on the top part of the roast is pretty much perfect ... Standing rib, boneless or bone-in rib roast, those are pretty much the names you’re going to see.

That’s a cook's goal when preparing a standing beef rib roast, also known as prime ... With either cut, make sure there is fat cap layer. This helps keep it moist and juicy during cooking.