These five restaurant chains serve up the best prime rib for lunch.
I have some good news and some bad news. Starting on a positive note, you can enjoy the deliciousness primary rib lunch time. Not so good? Most restaurants serve delicious, slow-cooked meat dishes only on weekends during the day. There are several chains that serve hot roast beef dishes with all the fixings that can be enjoyed in the afternoon. Here are 5 chain steakhouses with the best lunch.
Laurel The Prime Rib
Laurie’s The Prime Rib is considered the gold standard of prime rib and is known for its extra-thick cut of meat carved tableside that diners love. “The method of slow-roasting them in rock salt ensures smooth cooking, incredible tenderness, and the depth of flavor it deserves,” says Beatty Lo, a recipe developer with Without a dash of glutensaid ETNT. Unfortunately, if you want to enjoy meat for lunch, you’ll have to go on a Sunday, when they’re open from 11:30 a.m. to 2:00 a.m.
Texas Roadhouse
Texas Roadhouse, open for lunch Friday through Sunday, offers its trademark prime rib, a 16-ounce slab of hand-cut, “slow-roasted, flavorful ribeye steak.” Kitchens say it’s a chef’s kiss. “First time I tried the prime rib based on the many recommendations here and it was excellent,” said the same person said. Other added“The leading edge is better than the landslide.” “It was very good, cooked just right,” another adds.
Outback Steakhouse
Outback’s slow-roasted prime rib, a 16-ounce prime rib of succulent, grass-fed beef, is very popular, but only available Friday through Sunday at most locations. “I defend their prime rib. Medium cooked, amazing,” write downa kitchen. It’s “perfect,” adds another in a reddit post. “People can hate on Outback sometimes, but I’ve never had a bad piece of prime rib there. And their tomato salad dressing is delicious (I need to find a dupe of this recipe, if anyone has something similar, I’m forever in your debt).”
Black Angus Steakhouse
Black Angus Steakhouse, a nostalgic restaurant with locations in Arizona, California, New Mexico, Hawaii and Washington, serves a pound of dry-aged, slow-cooked prime rib beloved for its rich flavor and tenderness. The chain writes, “made with our dry-aged Black Angus beef, cooked and slow-roasted.” Served with homemade “rich” and fresh horseradish or cream sauce
J. 16oz Prime Rib Alexander’s
Alexander’s only serves slow-roasted prime rib Friday through Sunday, but diners say the 16-ounce Midwestern corned beef, served with au jus and mashed potatoes, is worth the wait. “Our Slow Roasted Lord – There’s a reason this classic is still popular,” the chain wrote. Facebook. “It was cooked perfectly. We both really enjoyed our prime rib. The staff was top notch,” agreed one diner.
Leah Groth
Leah Groth is an accomplished shopping editor and columnist for Best Life and Eat This, Not That! Bringing readers the best finds, trends and new deals every week. Read more about Leah
