Proof That Prime Rib Doesn’t Have to Suck
Restaurants rediscover a classic cut.
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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.
Harold’s Meat + Three
New York
Prime rib, starting at $39; haroldsmeatandthree.com
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.”