11 Restaurant Chains That Serve The Best Prime Rib

Perhaps one of the best-known cuts of beef in popular culture, prime rib is notorious as an upscale meat roast, especially for holidays and major celebrations. Taken from the rib front section – along with ribeye steak, the standalone single-serve version — this well-marbled rib roast goes by many names, including export rib and standing rib roast. Seen as a symbol of affluence and indulgence, prime rib is highly regarded for its soft texture and flavor, and it has popped up in shows ranging from "Mad Men" to "The Office."

Some theorize that America's obsession with prime rib has started waning due to a combination of rising beef prices, economic uncertainty, and a decades-long shift from red meat to chicken as the country's protein of choice. However, there are still many restaurants where people can go for a fine cut of prime rib. Some eateries even incorporate it into the name, such as House of Prime Rib in San Francisco and The Prime Rib in Baltimore.

However, you don't necessarily need to seek out a standalone specialty eatery if you're in the mood for prime rib. You don't need to cook it at home or wait for the holiday season, either. Although a few restaurant chains, like Longhorn's, have discontinued the classic dish, plenty of others regularly offer it to pamper yourself. By digging through customer feedback on review platforms and social media, we found 10 restaurant chains that serve the best prime rib.

Not only is Lawry's The Prime Rib the original restaurant built around this divine roast, but it's also the only one that has grown into a chain. The original Beverly Hills location opened in 1938 and still thrives today. Now, it has a Las Vegas restaurant, satellite agreements with venues like Tim O'Shanter and Five Crowns, and franchised eateries throughout East Asia. (A Chicago restaurant closed in 2020.)

Furthermore, Lawry's continues to prepare and serve its prime rib the same as it did on day one. Once you tell the server how you want it cut and prepared, the slow-roasted prime rib is cut tableside on a silver cart. One Google reviewer compared the vintage setting and methods to "theater in the best and most unfussy way possible." For modern foodies, Lawry's also offers limited quantities of a prime rib burger, and McCormick licensed Lawry's seasonings that you can buy at the grocery store.

The original prime rib isn't cheap, at $72 for the 10-ounce Lawry Cut and sides, but people who have tried it say it's worth every penny. Another Google reviewer noted the large portion sizes and added, "The prime rib was fantastic and worth the hype." Even people from across the pond love Lawry's, as "The Brits Try" on YouTube declared, "(it) really is life-changingly good."

Coast-to-coast chains can have good prime rib, too, as evidenced by Texas Roadhouse. Since opening in 1993, this cowboy-themed restaurant has grown to over 750 locations across the U.S. and 10 foreign countries. Although best known for its hand-cut steaks and made-from-scratch sides, Texas Roadhouse also offers prime rib — and at just $31 for a 16-ounce portion with two sides, it's an amazing value.

According to current and former Texas Roadhouse managers, the prime rib is trimmed and rubbed with a seasoning blend. The restaurant will then either slow-cook the roast at 300 degrees or sear it at 500 degrees for 15 minutes before finishing it in a sham. Prime rib availability depends on the franchise. Some only offer prime rib Friday through Sunday while supplies last, while others have it every day or for special occasions. According to experts, limited availability is common in the industry because a good rib roast can take eight hours to prepare and is difficult to keep ready.

The question is whether this affordable prime rib is also tasty — and the verdict is yes. A Cedar Falls, Iowa, Facebook user wrote, "I've eaten prime rib in many restaurants across the USA...and the prime rib at Texas Roadhouse is consistently first rate." A Reddit user exclaimed, "It's always tender, flavorful and doesn't break the bank." A few people have noted that overall quality can vary a bit from franchise to franchise, but for the price, it's definitely worth a try.

As far as sophisticated, classic American steakhouse chains go, few are better known than "America's Steakhouse." Smith & Wollensky was founded in 1977 after Alan Stillman used funds from the success of his previous creation, TGI Friday's, to purchase the former Manny Wolf's Chop House in New York City. From that first location, Smith & Wollensky now has locations in Boston, Miami Beach, Las Vegas, Chicago, London, Taipei, and other major global cities known for refined extravagance. 

If you're massively hungry and craving prime rib, Smith & Wollensky is where to go, as it serves a colossal 26-ounce portion at $82. (A smaller English cut, along with sandwich and hash versions, are available at NYC's adjacent Wollensky's Grill.) The venue always uses USDA Prime beef, which represents the highest 2-5% of beef quality, and dry-ages the meat for a unique flavor. Furthermore, Smith & Wollensky is open about its prime rib preparation process, even publishing the recipe for those who want to try it at home. It involves seasoning the meat, adding vegetables, and slow roasting at 325 degrees until done.

The result is a hit. One NYC foodie on Reddit claims "Smith & Wollensky has arguably the best prime rib you will ever eat," and other fans of the celebrated steak cut agree. One Tripadvisor reviewer from Peru called the prime rib, "extremely tender and juicy," while another said it was "sensational." The restaurant has even made an appearance on some "best of" lists indicating the top steakhouses in New York City.

This Australian-themed chophouse competes with LongHorn as the second-largest steakhouse chain behind Texas Roadhouse, with over 650 locations in 48 states. That makes Outback one of the most widespread places to order prime rib. Furthermore, unlike its competitor Texas Roadhouse, prime rib availability at Outback Steakhouse is more consistent across the system. At participating locations, customers can order prime rib after 4 p.m. on weekdays and all day on weekends.

As for the roast itself, Outback distinguishes itself from its rival by adding a dry herb crust before slow roasting. It's available in 12-ounce and 16-ounce portions, with the later priced at about $41 for the prime rib, a choice of potato, and one additional classic Outback side dish. The atmosphere is far more laid-back than other steakhouses, but this belies the quality of the meal.

Outback Steakhouse prime rib is considered a strong choice, especially among value-priced options. One Facebook diner, who admits they don't normally go to national chains for prime rib, issued a mea culpa, saying, "Give credit where credit is due ... it was the best I had in a long time." On Reddit, someone said they prefer Outback prime rib over Texas Roadhouse, noting, "The herb/black pepper crust really enhances the flavor better than [at Texas] Roadhouse." And TikTok influencer Chef Shonjay exclaimed, "it melts in your mouth like butter, baby!"

So far, we've covered casual restaurants and true upscale chophouses. J. Alexander's Kitchen and Bar, a Nashville-based chain founded in 1991, sits somewhere in between. Along with its sibling restaurant Stoney River Steakhouse and Grill, this elevated-yet-casual contemporary chain strives to offer something a cut above everyday restaurants to customers in the Southeast, Midwest, and Mid-Atlantic without breaking the bank like more expensive locales.

Other than the name, these restaurants are about as intertwined as you can get. This means the prime rib is identical at each eatery, too, consisting of boneless, aged Midwestern beef with a simple spice rub. Served rare to medium rare, a 12-ounce au jus portion costs about $44, placing it firmly between Texas Roadhouse and Lawry's, as intended. The only difference in preparation between the two sister restaurants is that J. Alexander's serves it with smashed potatoes while Stoney Creek offers a choice between several types of potato.

By any name, people rave about J. Alexander's/Stoney River prime rib. One Facebook user said of J. Alexander's, "My husband thinks their prime rib is one of the best in town." Words and phrases like "delicious" and "my go-to place" are also thrown around. A Stoney River visitor added on Tripadvisor that the prime rib was, "cooked perfectly ... very tender, and tasted wonderful."

We've mentioned that some restaurants only serve prime rib on certain days or at specific times. What about a chain that only offers it one night a week? That's the case with Perry's, which began life in 1979 as a family-owned butcher shop. It added sit-down dining in 1986, and this became so popular that Bob Perry's son Chris spun off Perry's Steakhouse and Grille in 1993. The restaurant now has locations across Texas and in major cities like Chicago, Denver, Miami, Phoenix, and Nashville.

At each location, Perry's does a special Thursday night prime rib dinner from 4 p.m. until the restaurant either closes or runs out — and it's not what you would expect. Unlike most chophouses that slow-cook the entire roast, Perry's pecan-wood smokes it, then cuts off 16-ounce sections that are caramelized to the customer's requested doneness. From there, it adds house steak butter and serves horseradish cream and a Truffle Merlot Demiglace sauce on the side.

Is this distinct creation worth the $59 it costs? It is according to this Reddit user, who called the Thursday night prime rib special at Perry's "truly amazing." Reviewers on OpenTable praise the prime rib's excellent flavor and how well it's cooked. The lone complaint is that the prime rib appears to be a victim of its own success. Multiple visitors have been reported arriving by 6:00 p.m. and being told supplies are already exhausted.

Touting itself as The Original American Steakhouse, Black Angus was founded in 1964 as Stuart Anderson's Black Angus. The reach of this California-based chain has cooled in the 21st century — once boasting over 100 locations across 13 states, it now has about 30 locations concentrated in the Southwest and along the Pacific Coast. Bankruptcy filings, attempted rebrands, the company's sale, and the COVID-19 pandemic have all combined to dim the restaurant's presence.

These things haven't dimmed the food, though, including the prime rib. Served every day while it lasts, Black Angus prime rib is Certified Angus Beef seared and slow roasted with a house dry rub seasoning and au jus. Customers get a choice of horseradish sauces, and in Western tradition, Black Angus proclaims, "a cowboy's plate is a full plate," with two sides and up to 10 toppings included. It's one of the more cost-friendly prime rib options, too, with the 16-ounce meal priced at about $38.99 (a 12-ounce meal is also available).

It's so well-prepared that a user on Tripadvisor noted they had leftovers, but "the prime rib was still tender the next day." Other patrons note the crust is well-seasoned, the quality is consistent, and the prime rib is cooked exactly the way they request it. For the exclamation point, a Black Angus customer on Facebook says, " The prime rib is the best we've ever had even at much more expensive restaurants." 

It's a newer restaurant to the scene, but Firebirds Wood Fired Grill is very traditional in its approach to food — including prime rib. Dennis Thompson opened the original location in 2000, and as part of Falcon Companies, there are now 74 locations scattered from Pennsylvania to Florida to Arizona. How it prepares food is right in the name; the chain uses locally sourced hardwoods and classic grilling techniques.

Prime rib is an exclusive option at Firebirds, sold only on weekends during dinner hours and as part of special holiday take-home feasts. It has an herb rub, and per the holiday feast cooking instructions, the rib roast is seared at 500 degrees for five minutes per pound. Then, the oven is turned off with the roast left inside for two hours to finish slow cooking. It's then topped off with homemade au jus, one side, and horseradish sauce upon request. A Facebook user reports it's easy to add a lobster tail for a different type of surf and turf.

A fan of Firebirds, who visited the restaurant for a special anniversary dinner, said on Tripadvisor: "The prime rib is excellent, it always comes as ordered." Another customer confirmed on TripAdvisor that the meat is hand-cut as advertised, and another reviewer said their "perfect prime rib" matched the picture on the menu exactly. Although the exact prime rib size isn't officially published, a visitor notes a standard order is 13 ounces, and you can add more, priced per ounce.

Founded in 1991 and now owned by Landry's, Saltgrass Steakhouse was inspired by the mid-1800s Salt Grass Trail, where Longhorn cattle were driven to market. The original steakhouse is located along the historic trail in Houston, and there are now nearly 100 more Saltgrass franchises spreading from Nevada to Indiana to Mississippi. Along the way, it's won numerous awards, including a 2020 Tripadvisor Traveler's Choice recognition for its Western-themed menu.

Cattleman's Prime Rib was removed from the Saltgrass menu for a period in the early 2020s, but it has since returned for weekend dining — while supplies last, of course. Offered in 12-ounce or 16-ounce cuts, the description is similar to other chains we've discussed; slow-roasted with an herb crust, served au jus with horseradish sauces on the side. Prices are reasonable by prime rib standards, with the 16-ounce portion, a soup or salad, and one side costing $42.99.

How good is it? Our favorite Tripadvisor review comes from someone who went back to the restaurant the next night thinking there's no way the prime rib could still be as spectacular, only to get the same "unbelievably tender great flavor." Comments on other review sites and social media platforms were similarly glowing, with one Facebook reviewer saying Saltgrass is "always 10/10" thanks to the prime rib, and another person on TikTok proclaiming it, "the best prime rib." We don't know how popular prime rib was in the Old West, but it clearly has a place at this New West chophouse.

It may be another Landry's property, but unlike some sister restaurants we've mentioned, J. Gilbert's stands on its own. Named for legendary Kansas City restaurateur Joe "The Dean" Gilbert, this steakhouse has more of a Midwestern take on fine dining, which includes Gilbert's famed dedication to true hospitality and care. It only has six locations, so getting there could be a challenge for some, but its wood-fired cooking techniques and special-occasion atmosphere have earned high marks from customers.

One thing sister restaurants Saltgrass and J. Gilbert's have in common is prime rib, which is served Friday through Sunday and on certain holidays. The beef is different, as J. Gilbert's uses USDA Prime Black Angus beef from Midwest-raised cattle. Preparation also appears to vary slightly; the J. Gilbert's menu does not list the herb seasoning blend. And while Saltgrass offers a choice of one side, J. Gilbert's serves it specifically with grilled asparagus and a baked potato. This additional side and premium beef ups the price to $48 for 12 ounces of prime rib and $56 for 16 ounces.

But boy, does it pay off. Yelp users are consistent in their prime rib praise, with one calling the prime rib "excellently prepared." A Tripadvisor visitor to the Glastonbury, Connecticut, location raved about the prime rib and added, "the wait staff treat you like royalty." If you're looking for an alternative take, J. Gilbert's also has prime rib egg rolls as an appetizer.

If you're on a budget but still want to indulge with some prime rib, Logan's Roadhouse is another viable option. This casual chain isn't as ubiquitous as Texas Roadhouse or Outback, with locations in 22 states that focus on the South and Midwest, but the basic concept is the same: a more affordable steakhouse where the atmosphere is fun and relaxed rather than formal and hoity-toity. Since 2021, Logan's Roadhouse has been owned by the same parent company as J. Alexander's and Stoney River, offering a value-focused alternative to those upscale eateries.

The key with prime rib at Logan's is to get it while you can. It appears that, at the time of writing, Logan's offers prime rib seasonally Friday through Sunday, hearkening back to its longtime holiday meal status. In 2025, prime rib was sold for sit-down meals from October 31 to February 22, and customers could also pick up Prime Rib Roadhouse Feasts from November 20 to January 1. In-restaurant, the roast is seasoned with a house dry rub, slow roasted for six hours, and hand-sliced to order. A standard meal consists of a lucky 13-ounce prime rib cut with two sides.

As chain restaurant prime rib goes, Logan's gets the thumbs up. One Facebook reviewer called it "an outstanding dinner," while influencer Trey's Chow Down notes the generously sized and hand-carved slices. We'll give a GrubHub customer the last word: "It is tender and melt in your mouth good!"