Crisp on the outside, juicy on the inside. Perfecting this holiday meat dish has never been easier thanks to this ...

The best prime rib refuses to take sides. When roasting prime rib, the debate usually comes down to high heat versus low-and-slow. Each approach excels at something different—but neither delivers the ...

Prime rib isn't a steak in and of itself. It's a cut taken from the rib primal of the cow (between the shoulder and loin) and the whole cut usually includes a half dozen ribs. It's sometimes sold bone ...

When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat of ...

If you're looking for a main course to anchor your holiday menu, look no further than a Christmas prime rib roast. Bound to be the most impressive — and delicious — dish on the table, this tender, ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...