This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle. This is collaborative content from Food & Wine's team ...

To season a boneless rib eye roast liberally sprinkle every part of the outside of the roast with kosher salt, black pepper, ...

Q. In the 1970s, my mother used to make a pot roast with onion soup mix and wrapped in foil. I want to make this but am wondering if I could make my own seasoning mix. What do you say? A. Here’s a ...

The cookies are baked and decorated. The shopping is done, and the gifts are wrapped. Now, how about that holiday dinner? As cuts of meat go, whole roasts of beef are popular for the holidays. One ...

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water ...

NEW ORLEANS — Cook your roast 5 minutes per pound. No matter what size roast, multiply the weight x 5 and bake for that many minutes, shut off the oven and then let roast sit in the oven for two hours ...

Oregon's International Culinary Ambassador, Chef Leif Benson, showed Helen how to prepare "Reverse Sear Oregon Prime Rib Roast". Today's prime rib is from Gartner’s Country Meat Market. See recipe ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

If you've ever found yourself scratching your head when the butcher asks whether you want a prime rib or a rib roast to take home for the elaborate holiday dinner you're planning to put together, ...