Seasoned with an herb crust, served with au jus and hand-carved to order. Served with a signature potato and choice of one freshly made side. Available for dinner on weekdays, all day on weekends.

Prime rib gets its own subcategory on the steakhouse chain's menu, with two featured slow-roasted options, each available in 12- and 16-ounce servings: the classic version and the Outback-style version, which comes flavored with the chain's proprietary seasoning blend of 17 undisclosed herbs and spices.

The Special consists of a larger-than-FDA-recommended serving of sirloin steak seasoned with a proprietary mix of spices, which included salt, pepper, cayenne, and garlic powder, but also something else.

22 oz. Porterhouse features a flavorful strip and filet tenderloin together. Served with two freshly made sides.

Once you have the prime rib cooking, it's time to start making your tasty accompaniments. Look for simple vegetable side dishes and easy Instant Pot recipes, like quick garlic green beans, Instant pot mashed potatoes, and roasted cauliflower.

So usually prime rib is this ribeye that's cooked in a whole portion. So usually a piece probably at least this thick. This big guys about 21 pounds by the way.

Seasoned and Seared Prime Rib*

The ribeye actually comes from a prime rib roast (or standing rib roast) before it's cooked, so a ribeye is classified as a steak. In a nutshell, prime rib always begins its journey to a lucky plate as a roast; a ribeye always starts out as a steak. Both, however, come from the same cut of beef.

And more flavorful because fat is a vehicle for flavor. Of course it would be pretty cruel of me to stand here in front of this beautiful ribeye roll and not show you what it's like when it's cooked.

A5 Wagyu steak has the highest price per pound Japanese A5 Wagyu is the most expensive steak you can buy, and for good reason. Its tenderness, intense marbling, and subtle umami flavor are unmatched. Plus, it meets the highest quality standards and takes minutes to cook.

Affectionately referred to as the “king of the steakhouse,” the porterhouse steak is known for its significant size and often weighs up to two pounds! This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin.

The main differences between the porterhouse and ribeye comes down to fat and bone content. The porterhouse contains a “T” shaped bone, while the ribeye can come in bone-in or boneless varieties. Ribeye steaks have a distinctive “meaty” flavor given the high fat content.

Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.

Because the muscles in this part of the cow are not used very much, the meat of a prime rib is tender and juicy. The generous marbling and cap of fat help to create a rich piece of meat that is full of flavor. Once you taste a properly cooked, true prime rib, you will understand its high price tag.

And more flavorful because fat is a vehicle for flavor. Of course it would be pretty cruel of me to stand here in front of this beautiful ribeye roll and not show you what it's like when it's cooked.

You can be forgiven for thinking that 'prime rib' automatically means exceptional quality. On the contrary, it is just the name of the cut. In order to ensure that you are buying a great piece of meat, be sure to inquire about the grading. Anything below USDA prime is simply not going to meet your expectations.