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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Here are 4 different techniques for cooking a perfect prime rib roast so that it's tender, juicy and succulent. Choose the one that works best for you!| The Spruce Eats
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Meat is expensive, and the most desirable cuts of meat are really expensive, but did you ever wonder why? The reason probably isn't what you thought.| The Spruce Eats
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Prime rib, a roast beef from the beef rib primal cut, is tender and juicy. Roast it bone-in and serve it with a pan sauce from its natural juices.| The Spruce Eats
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats
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You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats