Instead, it will be labeled as a boneless prime rib or prime rib roast. It might also be labeled as “rolled,” which means the bones are removed and the roast is tied into a tight cylinder.

This step-by-step recipe shows you how to prepare a juicy four-bone prime rib roast with the perfect seasoning and roasting method.

Cutting a bone-in prime rib the right way isn't just about the meat. It's also about ensuring you have the proper tools. Here ...

But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person. Here's a quick guide (so you don't have to do the math): 3-4 people ...

Baste every 20 minutes and roast for an additional: 1 to 1½ hours for a two-rib roast, 1 hour and 45 minutes for three ribs, 2 hours for four or five ribs, and 2 to 2½ hours for six to seven ribs.

We found a prime rib recipe that’s simply rubbed with salt, pepper, rosemary and mustard one to three days ahead of time. That’s it. Think of it as a mini dry aging. Come Christmas, all you do ...

Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door.