For many, prime rib is a special indulgence—a juicy, tender, and flavorful cut with a generous fat cap and marbling throughout.
To uncover the secrets of a perfect prime rib and what to look for when ordering it at a restaurant, we spoke with Executive Chef Mark Sandoval of UNLV's William F. Harrah College of Hospitality.
Chef Mark Sandoval emphasizes the importance of choosing high-quality beef for a standout prime rib. "Prime is the best and makes for an exceptional prime rib," he explains. "Lower-quality grades like Choice or Select don’t work as well because they lack marbling. Fat, or marbling, not only adds flavor but also helps keep the beef moist during cooking."
Aging also plays a critical role. "Prime beef is typically aged longer, which naturally tenderizes the meat and concentrates its flavor," Sandoval says.
Of course, proper cooking is essential. "The beef must be cooked to the right internal temperature—my preference is medium rare," he notes. "The more the protein is cooked, the drier it becomes."
For those seeking this special cut, here’s what chefs recommend looking for—and the restaurants they frequent when they’re craving the perfect prime rib.
Chart House
Famous for its prime steaks and seafood, Chart House boasts over 20 locations across the U.S. and is a top pick for prime rib, according to Yousef Ghalaini, Executive Chef of the Omni Boston Hotel. He praises the restaurant’s herb-crusted, slow-roasted prime rib, served with garlic mashed potatoes.
"Chart House is my go-to. The prime rib is classic—no frills and consistently high quality," Ghalaini says. He also recommends pairing it with a stiff drink, adding, "They make a stellar dirty gin martini with blue cheese olives."
Golden Steer Steakhouse
When Chef Mark Sandoval is craving prime rib, he turns to a Las Vegas institution: The Golden Steer.
"The Golden Steer has been in Las Vegas since the 1950s and consistently delivers the highest quality cuts of beef," Sandoval shares. "They offer 14 oz. and 20 oz. cuts of prime rib, along with an extensive selection of sides and sauces. The service is impeccable, with tuxedoed servers, and several menu items are even prepared tableside. The tuck-and-roll red leather booths transport you back to an era when celebrities like the Rat Pack dined there."
It’s a classic experience that pairs perfectly with their legendary prime rib.
Lawry's The Prime Rib
Lawry’s, with locations in Beverly Hills, Las Vegas, and internationally in Japan, Singapore, Taiwan, and beyond, has built its reputation on prime rib—and for good reason. Chef Richard Sandoval, of Richard Sandoval Hospitality, is a devoted fan of the iconic chophouse.
"Lawry’s is an institution when it comes to prime rib," he says. "Their slow-roasted prime rib is incredibly tender and perfectly seasoned, and the tableside carving adds a unique and elegant touch to the dining experience."
Peter Luger Steak House
This Brooklyn institution has been a cornerstone of Williamsburg since 1887, starting as a café, pool hall, and bowling alley in the neighborhood’s predominantly German community. Over the years, it transformed into a high-end steakhouse, becoming a beloved destination for both New Yorkers and visitors. Chef Richard Sandoval counts himself among its fans.
"The prime rib at Peter Luger is legendary," says Sandoval. "Its rich flavor and juicy texture come from their meticulous dry-aging process, making every bite unforgettable."
Abe & Louie's Steakhouse
With popular locations in Boston and Boca Raton, FL, Abe & Louie’s has earned its reputation as an East Coast favorite, often chosen for celebratory dinners. For Ritz-Carlton Boston’s Executive Sous Chef and Artisan Bistro Restaurant Chef Joel Eugene, Thursday night is the highlight of the week—that’s when the Boston location serves its renowned 16 oz. classic prime rib dish.
"The prime rib is always cooked to perfection, no matter your preferred temperature," Eugene shares. "The addition of horseradish cream, au jus, and a baked potato loaded with bacon, sour cream, aged cheddar, and chives creates a dining experience that’s truly unparalleled and exceptional."
The Grill
Even the chefs at Omaha Steaks appreciate a fine meal prepared by someone else. When Chef David Rose wants to enjoy prime rib without doing the cooking himself, he heads to The Grill in NYC, a standout from Major Food Group.
"Dining at their white-linen tables while savoring this quality cut of meat truly feels first-class," Rose says. "I love being able to choose the thickness of my prime rib, and the potato hash browns and mushrooms are an absolute must. The top-notch service takes the experience to an even higher level."
The Stockyard Restaurant
Marc Sheehan, chef and owner of Northern Spy, names The Stockyard Restaurant in Brighton, MA, as the best spot in the Boston area for prime rib. "Their 16 oz prime rib is served with au jus and horseradish sauce, but the secret lies in their preparation. They encase the entire rib roast in rock salt before roasting, which ensures an edge-to-edge cook and an incredibly moist, juicy slice of meat," Sheehan explains.
Dante deMagistris, chef and co-owner of il Casale and The Wellington, is also a fan. "My favorite part is when they roll out the steamship tableside carts and carve the prime rib tableside," he shares. "For those intimidated by larger cuts, they also feature other delicious prime rib dishes, like prime rib sliders, steak and cheese spring rolls, and French dip sandwiches."
4 Charles Prime Rib
For Chef Guillaume Thivet, Executive Chef at Grand Brasserie, slow-roasting is the ultimate method for prime rib. His top recommendation? 4 Charles Prime Rib in NYC.
"My go-to is the 24 oz bone-in, slow-roasted Anderson beef from Chicago," says Thivet. "It’s cooked for three hours at 250 degrees, followed by five hours at 125 degrees. The result is an incredibly juicy and tender roast—a truly unique and delicious experience."
Puritan & Company
Chef Tony Susi, known for his renowned house-made pasta at Bar Enza, heads to Cambridge, Massachusetts, when he’s craving prime rib. "Puritan & Company offers Prime Rib Sundays for part of the year," Susi shares. "Chef Will Gilson prepares it to perfection, and it’s served with a salad, a twice-baked potato, carrots, and dessert. It’s the perfect winter meal in New England."
SAVR
For many, including chefs, prime rib is a meal reserved for special occasions. Chef Daniel Kenney, Executive Chef at the Lenox Hotel, names SAVR in Boston as his top choice for this classic dish. "Their one-pound slice of perfectly cooked beef is elevated to greatness by the rich roasting juices au jus poured over it, complemented by a touch of their horseradish crema," Kenney shares.
Tonno Gloucester
North of Boston, the charming town of Gloucester is home to cozy dining spots, including Chef Brian Poe’s favorite destination for a juicy prime rib. As the chef and owner of The Tip Tap Room, Poe knows where to go when he wants to treat himself.
"I love the nostalgic appeal of prime rib," Poe shares. "On a winter night, I head to Tonno in Gloucester, MA, for their Prime Rib Wednesdays. Chef Caturano and his team are masters of creating magical, slow-cooked rustic meals."
Waverly Kitchen & Bar
Charlestown, Massachusetts, known for the historic Battle of Bunker Hill, is also where you’ll find Executive Chef Lambert Givens of Hunter’s Kitchen & Bar enjoying his favorite prime rib.
"Thursday prime rib night at Waverly Kitchen & Bar is next-level amazing!" says Givens. "I always start with their homemade Parker House rolls with whipped honey butter before diving into the main event: the prime rib. The rosemary and garlic seasoning forms a perfect crust around a juicy, tender medium-rare cut of beef. It’s served with chive-whipped potatoes and vegetables—simply perfection."