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2. Everything to Know About Buying and Cooking Perfect Prime Rib

   www.aol.com/everything-know-buying-cooking...

   Insert a thermometer in the thickest part of your prime rib without touching the bone. It will read 120°F to 125°F for rare to medium-rare, and 130°F to 135°F for medium to medium-well.

3. Prime rib roast: 6 tips for cooking and recipe to try - AOL

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   Prime rib roast: A whole beef roast needs little fuss but the right temperature and technique. ... The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is closer ...

4. How To Cook Prime Rib, According to America's Most ... - AOL

   www.aol.com/lifestyle/cook-prime-rib-according...

   With that in mind, assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the refrigerator), LaFrieda says the basic formula for perfect medium ...

5. Standing rib roast - Wikipedia

   en.wikipedia.org/wiki/Standing_rib_roast

   A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.

6. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   They are meatier than other rib cuts. They contain no rib bones but instead contain parts of the shoulder blade (scapula). Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 feet (61 cm) long and 6 ...

7. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.