Perfect for your SuperBowl party! Slow-cooking ribs in the oven is a surefire way to achieve falling-off-the-bone, moist, and juicy ribs. Just enclose them in foil, put them in the oven, and forget about them for 4 hours. Right before serving, coat the ribs with this zesty and flavorful bourbon glaze and caramelize them under the broiler. Yum!

Funny how sometimes the best things in life are the easiest. Check out this amazingly simple Ribs cooking method. Then vote to see if you agree that they're the best ever.

The Original and Strictly Unofficial World of Warcraft Cookbook, by The Tauren Chef, brings over 60 World of Warcraft Recipes into the real world of the WoW player’s kitchen and dinner table. Dishes such as Goblin Deviled Clams and Beer Basted Boar Ribs are no longer just for the electronic characters.

Christmas is here, so learn how to cook up that standing rib roast now.

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. An alternative is to cook with the bones on the bottom. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef". The technical name, per URMIS (Uniform Retail Meat Industry Standards), is "Beef Rib Roast".A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside. This style of service can be found throughout the Lawry's chain, Mortons of Chicago, as well as at independent establishments such as San Francisco's House of Prime Rib.In the United States, the standing rib roast has NAMP classifications 109 through 112D. Notes^ Prime rib does not always mean "USDA prime grade"^ USDA The Food Standards and Labeling Policy Book pg. 135^ National Cattlemen's Beef Association and the Cattlemen's Beef Board Uniform Retail Meat Industry Standards pg. 12 SourcesGreen, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3. Prime Rib. Hormel Food Glossary. Retrieved on 2006-05-21.