When you order “Prime Rib” at a restaurant, you’re ordering a roasted, ready-to-slice masterpiece. It’s the end result—the show-off. The chef has already trimmed, seasoned, and slowly roasted the entire rib roast until it’s perfect.
Then, it’s carved tableside or in the kitchen, served as thick, juicy slices. You usually get a choice: rare, medium-rare, or well-done (but please, don’t order well-done. The cow cried for nothing).
The name “Prime Rib” refers to the finished dish. It’s the star of a plate, often with au jus (that’s fancy French for “delicious beef juice”) and some horseradish on the side.
