While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person.

"From 11:30am to 2:30pm it's pretty much prime rib, prime rib, prime rib," says Pilas. Produced by Robert Libetti Follow BI Video: On Facebook More from Lifestyle Eataly Executive Chef Alex Pilas ...

This gorgeous rib roast owes ... gorgeous Christmas prime rib? Chef Michael Tusk bastes it with a fragrant garlic-thyme butter before roasting it in the oven. 2017 F&W Best New Chef Angie Mar ...