According to chef Michel Mina, "The great thing about doing a whole rib roast is that you don't have to concentrate. Season it right with salt and pepper, put it in the oven and then you can focus ...

Phil Vickery is here with a delicious twist on the traditional - roast fore rib of beef ... carrot chunks, peeled whole shallots around the joint of beef and run over a little oil, not too ...

Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Roast the ribs at 160C/325F ...

After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting ... them and the garlic into the sauce. Slide the short-rib meat off the bones and cut it into strips.

It has to be: An average 1,200-pound steer yields about 750 pounds of beef, and that's a whole lot of meat to cut into usable pieces. Some classification system is needed. Prime rib and rib roast ...