Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the ... on the bone you can order the number of ribs you want. A one-rib piece makes a ...

A standing rib ... roast. The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is closer to ...

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Ask your butcher to French the roast and tie the rib between the bones ... and coat with 2 to 3 tablespoons oil. Place the beef on a rack in a heavy roasting pan, and roast for 20 minutes.

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.