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Chef Jorge Elizalde, The Old Homestead Steakhouse

Where to Eat Prime Rib in New York City

NYC prime rib recommendations from Nick Solares.

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There is no cut of beef more majestic or as impressive as a whole prime rib, also known as a standing rib roast. Consisting of six or seven bones, the beef is slowly roasted for hours until the exterior is the color of the darkest mahogany and the interior a rosy pink from edge to edge. The meat is supple and lithe, deeply succulent and intensely beefy in flavor. At its best, prime rib embodies all the finest aspects of meat cooking — the heartiness of a stew, the tenderness of a long braise, the bodacious, up-front flavors of steak, and the salty and peppery punch of barbecue.

Here are ten must-try prime ribs in NYC, in alphabetical order; and if you want to know more check out In Defense of Prime Rib:

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Note: Restaurants on this map are listed geographically.
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B & B Winepub (Burger & Barrel)

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Chef Josh Capon offers a special order $75 per person prime rib dinner available for parties of four to twelve. It includes a bounty of sides and dessert. The dinner can be reserved by calling (212) 334-7320.

Cherche Midi

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Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on Cherche Midi menu, the newly minted Bowery hot spot. It is a masterful rendition of the dish: 45 days dry aged prime beef is roasted and served with cider braised onions and pommes soufflés. $48.

Empire Steakhouse

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Empire Steakhouse dry age USDA prime in house for 28 days and roast the ribs whole.

Gallaghers Steakhouse

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Along with the revamped dining room the beef program at Gallaghers was also over-hauled. Whole USDA prime ribs are dry aged in the restaurant's iconic dry age room before being roasted and carved into generous slabs. $47.

An overhead shot of the rosy pink prime rib, sitting in brown jus.

Hill Country Barbecue Market

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Hill Country Barbecue is patterned on the legendary Kreuz Market in Lockhart, TX . As such they serve smoked prime rib just like they do in the lone star state. $29.75 per pound.

Keens Steakhouse

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Keens serves the biggest prime rib in the city. And quality is not compromised by quantity - it is one of the best available. It comes served with au jus on the side but a rather potent reduction drizzled atop. You might request this on the side to fully appreciate the flavor of the beef. $54. Also available English Cut at lunch for $33.

Old Homestead Steakhouse

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The Old Homestead serves up 28 day dry aged USDA prime grade prime rib dubbed the Empire Cut. $55. Certain customers will special order a double rib cut. $110.

The Palm

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The Palm serves up massive slabs of USDA prime grade prime rib Monday through Saturday. $55.

Porter House New York

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Chef Michael Lomonaco offers what must be the most luxurious prime rib in the history of prime rib. He serves 120 day dry aged prime rib presented tableside on a classic antique prime cart. It is offered for four to eight people and requires 48 hours notices to prepare. For $155 per person, diners get the prime rib plus salads, sides, and dessert for the table. Reservations taken by telephone.

Smith & Wollensky

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Smith & Wollensky serve USDA prime beef that is dry aged in-house. They sell over a hundred portions a day. the prime rib here is Eater NY senior editor Nick Solares's death row meal. $49.

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B & B Winepub (Burger & Barrel)

Chef Josh Capon offers a special order $75 per person prime rib dinner available for parties of four to twelve. It includes a bounty of sides and dessert. The dinner can be reserved by calling (212) 334-7320.

Cherche Midi

Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on Cherche Midi menu, the newly minted Bowery hot spot. It is a masterful rendition of the dish: 45 days dry aged prime beef is roasted and served with cider braised onions and pommes soufflés. $48.

Empire Steakhouse

Empire Steakhouse dry age USDA prime in house for 28 days and roast the ribs whole.

Gallaghers Steakhouse

An overhead shot of the rosy pink prime rib, sitting in brown jus.

Along with the revamped dining room the beef program at Gallaghers was also over-hauled. Whole USDA prime ribs are dry aged in the restaurant's iconic dry age room before being roasted and carved into generous slabs. $47.

An overhead shot of the rosy pink prime rib, sitting in brown jus.

Hill Country Barbecue Market

Hill Country Barbecue is patterned on the legendary Kreuz Market in Lockhart, TX . As such they serve smoked prime rib just like they do in the lone star state. $29.75 per pound.

Keens Steakhouse

Keens serves the biggest prime rib in the city. And quality is not compromised by quantity - it is one of the best available. It comes served with au jus on the side but a rather potent reduction drizzled atop. You might request this on the side to fully appreciate the flavor of the beef. $54. Also available English Cut at lunch for $33.

Old Homestead Steakhouse

The Old Homestead serves up 28 day dry aged USDA prime grade prime rib dubbed the Empire Cut. $55. Certain customers will special order a double rib cut. $110.

The Palm

The Palm serves up massive slabs of USDA prime grade prime rib Monday through Saturday. $55.

Porter House New York

Chef Michael Lomonaco offers what must be the most luxurious prime rib in the history of prime rib. He serves 120 day dry aged prime rib presented tableside on a classic antique prime cart. It is offered for four to eight people and requires 48 hours notices to prepare. For $155 per person, diners get the prime rib plus salads, sides, and dessert for the table. Reservations taken by telephone.

Smith & Wollensky

Smith & Wollensky serve USDA prime beef that is dry aged in-house. They sell over a hundred portions a day. the prime rib here is Eater NY senior editor Nick Solares's death row meal. $49.

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