The 13 Best Restaurants In The US For Juicy & Tender Prime Rib

We take beef pretty seriously here in the United States. France has coq au vin, Germany has bratwurst, and Spain has paella, but here in America, few things unite all 50 states quite like a good cut of beef. Among the best cuts of steak there are sizzling ribeyes, thick-cut New York strips, and filet mignon generously basted in butter. But when it comes to enjoying beef at its juiciest and most indulgent, a rich, hearty serving of prime rib is hard to say no to.

What makes prime rib so delectable is the slow-roasting process, which allows the generous marbling to render and the meat to become tender and flavorful. The result, when done right, is a beautifully browned exterior surrounding a rosy-pink center that begs for a generous helping of au jus. Throw in some delectable prime rib accompaniments like freshly grated horseradish, buttery mashed potatoes, or even Yorkshire pudding, and you've got yourself a meal worth changing into sweatpants for.

Of course, not all prime rib is created equal. Some restaurants have spent decades perfecting their roasting techniques, while others have built entire reputations around the quality and consistency of their cuts. Then there's the presentation, from elaborate carving stations to tableside service fit for royalty. From old-school steakhouses to restaurants where prime rib is practically a religion, these 13 establishments are among the best places in America to enjoy this beloved beef roast.

San Francisco's House of Prime Rib opened in 1949 and has built its reputation almost entirely around its namesake dish. What it lacks in an extensive steakhouse menu, it makes up for by specializing in what it does best: generous cuts of prime rib carved tableside from its signature stainless steel carts. Diners can choose from several portions, including the smaller city cut, the traditional House of Prime Rib cut, and the extra-thick King Henry VIII cut. Of course, the beef is only part of the experience. Each prime rib dinner comes with a salad prepared tableside, Yorkshire pudding, creamed spinach, a choice of mashed or baked potatoes, and horseradish sauce.

Diners frequently praise the tender beef, generous portions, and theatrical presentations. Even the late Anthony Bourdain couldn't resist the allure of the House of Prime Rib, visiting the San Francisco institution during a 2009 episode of "No Reservations." Enjoying a hearty serving of prime rib alongside a martini, Bourdain summed up the experience perfectly: "Behold the fantastically stuck-in-time temple of roast beef, House of Prime Rib."

houseofprimerib.net

(415) 885-4605

1906 Van Ness Ave, San Francisco, CA 94109

Established in 1885, Keens Steakhouse has been feeding steak-craving New Yorkers for well over a century. Located in Midtown Manhattan, the restaurant is famous for two things: its legendary mutton chop and the thousands of clay smoking pipes decorating the ceilings. But beyond the history and its signature dish, there's another hefty cut worth getting excited about: the King's Cut prime rib. And hefty might be an understatement. This massive slab of meat practically takes over the plate, offering richly flavored beef served with au jus and horseradish sauce. Pair it with steakhouse staples like creamed spinach or buttery mashed potatoes, and you've got yourself quite the feast.

The King's Cut has also earned praise from diners for its tenderness. One reviewer on Yelp described it, "as tender as any in NYC," and raved about the thick, peppery au jus served alongside it. Between the enormous portions and historic surroundings, it's no wonder Keens Steakhouse is one of the best steakhouses in NYC and is still serving its signature dishes more than 140 years later.

keens.com

(212) 947-3636

72 W 36th St, New York, NY 10018

Prime rib is the main event at Ward's House of Prime in Milwaukee.The restaurant starts with hand-selected Angus beef that's aged for 45 days before spending another two days soaking up a house blend of seasonings. Only then does the beef make its way into the oven for a lengthy, slow roast. All that patience pays off in a tender, flavorful cut served with au jus, horseradish sauce, and a choice of potato.

Diners can stick with the more traditional 8-, 16-, or 24-ounce portions, but for those arriving with a serious appetite or a competitive streak, Ward's takes things to another level. Among its enormous prime rib cuts is the 360-ounce Good Golly Miss Molly. Named after competitive eater Molly Schuyler, who reportedly devoured the entire 22.5-pound cut in just 90 minutes, it's enough to make a 24-ounce portion look like an appetizer. Fortunately, Ward's reputation isn't built on portion sizes alone. As one Tripadvisor reviewer put it, "Normally, in my experience, you get either quality or quantity. Ward's delivers both." The same diner even declared Ward's their new favorite restaurant.

wardshouseofprime.com

(414) 223-0135

540 E Mason St, Milwaukee, WI 53202

Established in 1958, Golden Steer has been serving Las Vegas for nearly seven decades. Legends such as Sammy Davis Jr. and Dean Martin once frequented the historic steakhouse, while Frank Sinatra was such a regular that Booth 22 still bears his name. Today, diners can choose between two cuts of prime rib: the 14-ounce English cut and the larger 20-ounce Diamond Lil cut. To complement the beef, Golden Steer offers house-made au jus prepared from beef trimmings, vegetables, and spices, along with a selection of steak sauces and flavored butters.

While Golden Steer may charm diners with its celebrity clientele, tableside Caesar salads, and themed dining rooms, it's the vintage atmosphere and generous cuts of prime rib that offer a taste of Las Vegas dining from a bygone era. As one diner put it in a Facebook review, Golden Steer is "The most iconic steakhouse in Las Vegas!"

goldensteer.com

Multiple locations

Lawry's has served prime rib in Beverly Hills since 1938, making it one of the country's longest-running restaurants centered on the dish. Its signature roast is still carved tableside from silver carts, preserving the heritage and tradition that have defined the brand for generations. Diners can choose from several portions, including the lighter California cut, three thin slices of the English cut, the traditional Lawry cut, and the extra-thick, bone-in Diamond Jim Brady cut. Each prime rib dinner comes with the restaurant's famous spinning bowl salad, mashed potatoes, Yorkshire pudding, and horseradish.

The presentation may be theatrical, but the prime rib remains the main attraction. The beef is slow-roasted on a bed of rock salt — one of the most important prime rib seasonings — before being wheeled to the table, where trained carvers slice each portion to order. It's an elaborate dining ritual that has remained central to one of the country's original prime rib restaurants. As one enthusiastic diner wrote on Reddit, "I will never turn down a chance to eat at Lawry's. It is without fail a top class dining experience."

lawrysonline.com

(310) 652-2827

100 N La Cienega Blvd, Beverly Hills, CA 90211

Operating since 1955, Clyde's Prime Rib has become a Portland institution, combining old-school steakhouse dining with cocktails and live music performances ranging from jazz to R&B. The restaurant specializes in prime rib that's dry-aged to develop its flavor and tenderness before being slow-roasted with garlic and herbs and served with au jus. Diners can choose between 10- and 16-ounce portions, accompanied by seasonal vegetables and their choice of roasted garlic mashed potatoes, fries, or a loaded baked potato.

Clyde's offers diners more than just a traditional steakhouse dinner. Its dimly lit dining room gives the restaurant an intimate, old-fashioned feel, while a separate stage and dance floor allow guests to enjoy live music after their meal. The kitchen also serves creamed spinach made from a recipe dating back to 1955, adding another touch of nostalgia. But the prime rib remains the star attraction. One TripAdvisor reviewer was particularly impressed with a specially requested 20-ounce portion, describing it as "Cooked perfectly medium rare, full of flavour and as tender as can be!"

clydesprimerib.com

(503) 281-9200

5474 NE Sandy Blvd, Portland, OR 97213

Housed in a historic New Orleans building dating back to the 1840s, Bon Ton Prime Rib weaves the city's Cajun-culinary heritage with a traditional steakhouse experience. As its name might suggest, prime rib takes center stage, with USDA Prime beef aged for 40 days, salt-crusted, and served medium-rare with freshly shaved horseradish and au jus. Diners can opt for the 12-ounce regular cut or go all out with the massive 32- to 34-ounce bone-in King cut.

Bon Ton's combination of traditional steakhouse fare and New Orleans-inspired specialties showcases the restaurant's diverse culinary offerings. While prime rib is the main attraction, the restaurant offers everything from Cajun steak fries and crawfish mac and cheese to puffed corn casserole and loaded baked potatoes, giving diners plenty of other options to explore. Still, the prime rib has earned enthusiastic praise from customers. As one OpenTable reviewer put it, "Perfect prime rib! Impeccable service! Everything was amazing!"

btprimerib.com

(504) 386-4610

401 Magazine St, New Orleans, LA 70130

Established in 1950 by Jack Durant and later acquired by James Beard semifinalists Mike and Jeffrey Mastro, Durant's Steakhouse quickly became a gathering spot for some of Phoenix's most prominent figures, welcoming celebrities such as John Wayne, Clark Gable, and Marilyn Monroe. Rather than entering through a conventional front door, guests traditionally walk through the kitchen before reaching the dining room. Durant's old-school charm continues inside its dining room, with crimson booths, dim lighting, and classic steakhouse decor.

Among the steakhouse's offerings is its slow-roasted prime rib, available in a 16-ounce small cut or a substantial 22-ounce large cut. Beyond its signature prime rib, the menu features traditional favorites such as filet mignon, porterhouse steaks, and seafood. But for many customers, the prime rib remains the standout attraction. One enthusiastic Reddit user, recalling their first visit to Durant's, praised the restaurant's martinis, bread, and beef, declaring it served "The BEST prime rib in AZ hands down."

durantsaz.com

(602) 264-5967

2611 N Central Ave, Phoenix, AZ 85004

Tropical Acres Steakhouse is a family-owned and operated restaurant with a history spanning more than seven decades, having survived two devastating fires along the way. Despite these challenges, the restaurant has maintained its traditional approach to prime rib, seasoning aged beef with aromatic herbs and spices before slow-roasting it overnight at a low temperature to develop its signature flavor and tenderness.

Three portions of prime rib are offered, including a petite 6-ounce cut, a 10-ounce regular cut, and a 14-ounce King Size cut, each served with au jus. The meal can be rounded out with traditional steakhouse sides such as a baked potato, creamed spinach, or steamed broccoli, along with a house or Caesar salad. Tropical Acres prepares only a limited quantity of prime rib each day, so diners hoping to enjoy its signature roast may want to make an early reservation. As one diner enthusiastically wrote, "A classic steakhouse ... [Service was] fantastic. Food was perfect. There's a reason the place has been around for 70 years."

tropicalacres.com

(954) 989-2500

2500 Griffin Rd, Fort Lauderdale, FL 33312

Founded in Baltimore in 1965 by brothers Buzz and Nick BeLer, The Prime Rib exudes the decadence of old-school Hollywood. Its tuxedo-clad waiters, live jazz, and sophisticated atmosphere set the stage for its signature USDA roast prime rib. The beef is roasted on the bone and is available as a 14-ounce signature cut or a massive 30-ounce bone-in full cut. This richly flavored centerpiece pairs naturally with traditional steakhouse sides such as creamed spinach, potatoes au gratin, and the restaurant's famous Greenberg potato skins, a house specialty dating back to 1965.

While The Prime Rib impresses with its menu, the dining experience feels reminiscent of a classic Hollywood supper club. From the formal service to the live entertainment, the restaurant embraces the traditions of an earlier era. The Rat Pack might as well stroll through the door before your prime rib arrives at the table. The restaurant has also earned enthusiastic praise from Baltimore diners, with one Reddit user declaring, "Perfect steaks, perfect martinis, perfect service, perfect special occasion atmosphere."

theprimeribs.com

Multiple locations

Chicago's Tortoise Supper Club blends Jazz Age refinement with the traditional Midwestern steakhouse experience. Its prime rib king cut, available only on Friday and Saturday evenings, begins with premium Black Angus beef sourced from Midwestern farms through Chicago-based supplier Allen Brothers. The chef then seasons the roast with Lawry's seasoned salt and fresh rosemary, lifting the fat cap to season underneath before slow-roasting the meat for 12 hours. The finished prime rib is served with horseradish cream, rosemary jus, and house steak salt, allowing the beef to remain the centerpiece of the meal.

Weekends bring the Jazz Age experience to life with live jazz performances. The restaurant's vintage-inspired interior offers a glimpse into Chicago's glamorous past, combining fine dining with an evening of entertainment. But beyond the atmosphere, Tortoise Supper Club's signature prime rib has also earned enthusiastic praise. In a Reddit discussion about Chicago steakhouses, one commenter declared that the restaurant's weekend prime rib king cut special is "TO DIE FOR!"

tortoisesupperclub.com

(312) 755-1700

350 N State St, Chicago, IL 60654

Established in 1902, St. Elmo Steak House has spent more than a century serving Indianapolis, evolving from a neighborhood tavern into one of the city's most famous dining institutions. While the restaurant has made a name for itself with its fiery shrimp cocktail, prime rib remains a staple of its traditional steakhouse menu. The prime rib is slow-roasted to bring out the meat's natural richness, with the restaurant preparing only a limited quantity each day. It is available in 14- and 20-ounce portions, with each dinner accompanied by a choice of navy bean soup or tomato juice and a side such as baked potatoes, redskin mashed potatoes, or sautéed French green beans.

A piece of Indianapolis history can be experienced simply by stepping inside St. Elmo. With its wood-paneled dining rooms, traditional steakhouse atmosphere, and extensive wine selection, the restaurant has long been a destination for visitors looking for a memorable night out. Its reputation extends to diners on Reddit, where one commenter declared, "St. Elmo is an institution; it's THE steakhouse in Indianapolis."

stelmos.com

(317) 635-0636

127 S Illinois St, Indianapolis, IN 46225

With several locations across the country, 801 Chophouse first opened in 1993 in Des Moines, Iowa, and has since embraced the Midwest's longstanding reputation for quality beef, offering a traditional fine-dining steakhouse experience centered on USDA Prime cuts. Its signature prime rib comes in two substantial portions: a 16- to 18-ounce single cut and an enormous 26- to 28-ounce 801 cut. Both are served with horseradish cream sauce and au jus.

The restaurant also showcases its versatility with beef through a selection of wet-aged and in-house dry-aged steaks, including filet mignon, ribeye, and New York strip. Its elegant dining rooms, extensive wine list, and traditional steakhouse sides further complement a menu built around premium cuts of beef. But it's the prime rib that has made a lasting impression on many diners. As one Reddit user enthusiastically declared about the Omaha location, "The prime rib at 801 is the best I have had ever in my life."

801chophouse.com

Multiple locations

We narrowed our focus to restaurants where prime rib is a regular offering or a permanent staple of the menu, and prioritized places that clearly describe the cut, portion size, preparation, and serving style. We used official restaurant websites and the most current menus available as primary sources, then reviewed diner comments on Yelp, TripAdvisor, Reddit, Facebook, and OpenTable to verify feedback on tenderness, flavor, doneness, portion size, and consistency.