April 10th, 2008, 02:06 PM #1
Best Prime Rib
Billy Bob's Sams Town Casino Las Vegas
16 oz and a 24 oz
Awesome and the potato is like a battle ship..lol
April 10th, 2008, 02:32 PM #2
Two ultra-old-school places around town deserve a deep bow ... :
* Pacific Dining Car, downtown L.A. (1921): The three times I've been there for my husband's business dinners, I'm faced with this no-brainer choice, which the several generals of PDC chefs have perfected since the place first opened 87 years ago. Pricey, but worth every penny.
Welcome To Pacific Dining Car Restaurant
* Lawry's The Prime Rib (1938): A few crabby detractors call this seventysomething classic dated and tired, but are you gonna argue with satisfied guests coming from all over the globe -- or with the happy "Beef Bowl" contestants who descend upon the place before every Rose Bowl?
:: Lawry's Restaurant ::
There's also a sort-of "old schooler" in northern Orange County that does prime rib at its droolworthy best:
* Rembrandt's Beautiful Food (1969): A personal favorite spot of yours truly and her better half for about 13 years, the chefs prepare prime rib right: flavorful and succulent, with a divinely salty crust that makes me hungry just thinking about it.
Rembrandts Beautiful Food / the official site
April 10th, 2008, 02:46 PM #3
The Tam O'Shanter Inn
(though related to Lawry's)
:: Lawry's Restaurant ::
April 10th, 2008, 03:20 PM #4
Spot on, mate: Tam is The Prime Rib's older sibling by 16 years.
Originally Posted by KickEm
April 10th, 2008, 03:20 PM #5
Man, I've eaten it Pacific Dining Car and Lawry's as mentioned by GSG as well as other places and I must say in all honesty I've never had better than the one I perfected over the years at home. It's GOTTA be dry-aged USDA Prime for starters (or you can't call it "Prime" rib. It's a "standing rib roast" if you use choice grade), then completely covered with a salt-crust made of Hawaiian pink Alae salt/pepper/lots of garlic powder and dried herbs and spices and wrapped tightly in plastic wrap overnight. Roast to medium rare, crack off the salt-crust, slice it thick, and send your lucky guests straight to heaven. Ice cream-tender and sinfully juicy. Not at all too salty but rather seasoned perfectly all the way through. Homemade au jus and creamed horseradish. Used to jar the rub and give it as Christmas gifts.
GAAWD i'm getting hungry.....
April 10th, 2008, 03:41 PM #6
If you can dumb down that prime rib recipe, I would forever be in your debt. I can't cook for ****. :(
I prefer going to Lawry's over Tam's because I love their salad. That and the cut tends to be bigger there.
April 10th, 2008, 06:11 PM #7
King Taco, I might have the recipe typed out at home with the ingredients in the rub and everything. I'll try and post it later if I can.
April 11th, 2008, 12:23 AM #8
Where exactly does one get prime-grade meat?
April 11th, 2008, 12:47 AM #9
When I lived in Pasadena my favorite place to go to was the Beckham Grill for lunch or an early dinner. I go early enough to get an outside cut. British style so you get the yorkshire pudding, creamed spinach and creamed corn.
Beckham Grill - Pasadena, California - Steakhouse, Wine, Martinis, Banquets, Private Parties, Wedding Receptiions
I've been to many steakhouse over the years so hard to really single any out as over the top. The higher-end steakhouses I usually don't get prime-rib.
Last edited by Fisch; April 11th, 2008 at 12:51 AM.
April 11th, 2008, 01:22 AM #10
I like to kick it old school when I grab my prime rib and I mean old school. There is a place in Westchester on La Tijera called the Buggy Whip. Straight 1960's old school. Grab a martini, enjoy dark leather booths, get some roquefort dressing with your starter salad and then dive into a juicy cut of Prime Rib.