(Bloomberg Businessweek) -- 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 YorkPrime rib, starting at $39; haroldsmeatandthree.comChef 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 + DukeAtlantaPrime rib, $55; kinganddukeatl.com
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 EatalyBoston, Chicago, New YorkPrime rib piatti, $16.80, or panino, $14.80; eataly.com
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 KitchenChicagoHouse prime rib, $29, Gold Coast prime rib pizza, $16; eatatmadison.com
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 RibNew YorkPrime rib, starting at $39.50; nycprimerib.com
The restaurant features wood paneling, leather banquettes, Tiffany lamps—and salt-crusted, 12-hour-roasted prime rib.
Wayfinder BeerPortland, Ore.Black Lodge sandwich, $14; wayfinder.beer
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 EstaciónFajardo, Puerto RicoPrime rib, $38, available Saturday nights only; laestacionpr.com
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.
To contact the author of this story: Kathleen Squires in Washington at kathleen@ksquires.com.
To contact the editor responsible for this story: Bret Begun at bbegun@bloomberg.net.
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