In Texas, it's all about the beef. Be it a 16-hour brisket lounging in a smoker next to a cooler of Lone Star tallboys or a 10-minute rib-eye tossed over hot coals, we can't get enough of the stuff.

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Prime rib is the ultimate holiday roast and surprisingly easy to make. But around here we like to experiment, and cooking one completely covered in MSG was the answer! This one was mind blowing.

For a festive presentation, slice your prime rib thick for hearty-looking servings, or cut it thinly for a more elegant plate. For more food and drink goodness, join The Takeout's newsletter.

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This slow smoked beef prime rib was cooked on a Yoder smoker at 275ºF to an internal temperature of 135ºF. It then rested for 20 minutes before slicing. Ingredients: 2 Tbsp (30 mL) coarse salt 1 ...

This chunky Short Rib Ragu is a delicious beef gravy with incredible ... it around if he’s right about you FDA bans Red No. 3 food dye in food, drinks: Here's what to know Trump planning to ...