Prime Picks For Prime Cuts of Steak in D.C.

When it comes to indulging in a superior slab of beef, the prime rib is considered by many to be the Holy Grail of cuts.

Also called a standing rib roast, the meat surrounds six or seven bones and is slow roasted for hours until heavily darkened on the outside and pink throughout. As for taste, expect a mix of intense beefy flavors with salty and peppery hints of barbecue.

Some new players in the prime rib game, including Voltaggio Brothers Steak House at MGM National Harbor and Farmers & Distillers, started serving the dish right out of the gate this month.

Some restaurants only limit the availability of the delicacy to once or twice a week. For Friday and Saturday night dinners at Alexandria's Blackwall Hitch, find prime rib with rosemary salt next to butter whipped potatoes, thyme roasted honey glazed carrots, and horseradish chive cream au jus. And at 14th Street hot spot Le Diplomate, splurge on the Saturday night Prime Rib à la Provençale special for $40.

The priciest pick on the map is at Bourbon Steak, where a 12-pound bone-in rib roast from the Shenandoah costs $495 and serves up to eight. Pro tip: "prime rib" and "ribeye" refer the the same piece of meat, but the preparation is usually different, with the former usually roasted whole and sliced.

Here's where to spot supple and succulent cuts of prime rib in D.C.

Joe's Seafood, Prime Steak & Stone Crab

The Miami-born brand that touts "prime steak" in its name has a few options: a 24 oz. bone-inribeyepriced at $57.95 and the regular ribeye at 16 oz. for $49.95.

RPM Italian

Nosh on the bone-in ribeye at the Chicago-based Italian eatery, weighing in at 22 oz. The $51 slab is sourced from Painted Hills Ranch in Oregon.

By Tierney Plumb

DC Eater

(December 14, 2016)