Once the darling of 1950s restaurant menus, prime rib is making an unexpected comeback at restaurants both new and old.

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Prime rib for most of us is a rare (or medium rare) treat, and the best prime rib is juicy, tender, and flavorful, with a thick fat cap and marbling throughout. We asked Executive Chef Mark Sandoval, ...

Imagine a place where time stands still, and the aroma of perfectly roasted prime rib fills the air. Welcome to Jax Cafe, a Minneapolis institution that’s been satisfying carnivorous cravings since ...

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The wagyu prime rib (R525 for 500g) just fell from the bone and had a lovely depth of flavour. We also enjoyed the pulled lamb (R450 for 500g) which had been cooked low and slow and was packed ...