Proof That Prime Rib Doesn’t Have to Suck

Restaurants rediscover a classic cut.

If you associate prime rib with weddings and awards banquets, you might imagine it only as a chewy, tasteless slab of not-quite-hot-enough beef. But chefs across the U.S. are lately giving the cut a proper celebration.

The prime rib at Harold’s comes with three sauces: beurre blanc, bordelaise, or horseradish.

Photographer: Will Anderson for Bloomberg Businessweek

Harold’s Meat + Three 
New York
Prime rib, starting at $39;

Chef and owner Harold Moore roasts it on a bed of onions, carrots, and celery at low temperature for 12 hours before searing it in a wood oven at 700F. Tender and rare on the inside with a crispy, charred crust, Moore’s prime rib is sliced tableside on a rolling cart. “A few years ago, the steak for two was big” on menus everywhere, Moore says. “It’s the evolution of that idea. You can order it for one, two, or six people.”

King + Duke
Prime rib, $55;

The meat is brined for 36 hours, covered in a Montreal-style herb-and-spice rub, cured overnight, cold-smoked for six hours, roasted, then garnished with a whole Alaskan king crab leg.

La Rosticceria at Eataly
Boston, Chicago, New York
Prime rib piatti, $16.80, or panino, $14.80;

This Italian version is rubbed with a porcini spice blend and served with two sides or on a house-made baguette.

The Madison Bar and Kitchen
House prime rib, $29, Gold Coast prime rib pizza, $16;

You can get a sandwich ($16), but why bother when there’s poutine ($13), prime rib atop fries with roasted peppers, provolone, and curry gravy?

4 Charles Prime Rib
New York
Prime rib, starting at $39.50;

The restaurant features wood paneling, leather banquettes, Tiffany lamps—and salt-crusted, 12-hour-roasted prime rib.

Wayfinder Beer
Portland, Ore.
Black Lodge sandwich, $14;

Named after an alternate universe from Twin Peaks, this otherworldly sandwich is garnished with peppers, onions, and beer cheese and served on a French roll.

La Estación
Fajardo, Puerto Rico
Prime rib, $38, available Saturday nights only;

After marinating in tomatoes, peppers, onions, garlic, and herbs, the meat is smoked over wood from rum barrels—to give it a sweet flavor—then seared.

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