Place the meat on a rimmed platter and pat dry well, using paper towels. Set it in the refrigerator for a couple of hours if ...

These beef ribs are cooked the way they have been for generations — slowly, deep inside a village oven built to retain heat ...

To further enhance the flavor and juiciness of reheated prime rib, consider adding beef broth or leftover pan gravy when ...

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, ...

Warm it up. Martha's prime rib recipe, like most, recommends that you leave the roast at room temperature for at least two ...

In the heart of rural Azerbaijan, it’s meat day - and that means a feast of slow-cooked beef ribs prepared the old-fashioned way. Baked to perfection in a traditional village oven, these ribs are ...

Rainy days are comfort food days. When we cannot get out to the park or the mall, leave the umbrella stowed and make some ...

Lexington chef Cole Arimes opened a new restaurant with “coastal vibes” in downtown Lexington. The V at The Vine offers ...

In 2016, just a year after Louisville restaurateur Kevin Grangier opened the grand spectacle, Food Network named Le Moo one of America's top 25 best places for steak in 2016 and it's still a go-to in ...

Enjoy Oregon's top buffets, where farm-fresh flavors fill every plate, offering a delicious, hearty experience with locally sourced ingredients and mouthwatering dishes.

This oven-braised short ribs recipe has a special Southern ingredient. Bourbon, along with molasses, mustard, and Worcestershire sauce, make the braising liquid rich so the meat soaks up extra flavor.