The comedian, author and winemaker's latest cookbook dives into the beauty of the American steakhouse — and the people who make it possible.

On Thanksgiving Eve last year, I sat at the National Exemplar, in Mariemont, slicing through a ruby-red slab of prime rib with my steak knife before dragging it through a dollop of buttery whipped ...

The Classic 26 oz Prime Rib at Smith&Wollensky is $82, and one of the most famous items on the menu. “Dining at ...

It can already be a little tricky to keep homemade prime rib moist and juicy, and it is even more challenging to nail this ...

Subscribe to Munchies here: Chef Jesse Griffiths of Austin's Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a rib-eye steak with help from oak wood smoke for smoky flavor and a ...

Budget meat cuts often get a bad rap for being tougher and less naturally flavorful than so-called “premium” cuts like filet mignon and porterhouse. “It’s sort of entered the zeitgeist with chefs and ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

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 ...

This no-fail recipe delivers melt-in-your-mouth, juicy prime rib laced with a garlic and herb-infused crust. If you’ve been afraid to tackle prime rib, take note: this simple recipe has easy-to-find ...