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Best prime rib that isn't at The Prime Rib

Anybody remember Tom Sarris' Orleans House? Does this sort of place even exist anymore? I'm looking for a surf & turf kinda place with an old timey carving station, maybe a salad bar. I had the prime rib at Cheesecake Factory and it was a flavorless, grey slab of awful. Same with all the buffet style chains. And I'm not interested in having to wear a tie. Daks used to sell steak by the ounce, but I haven't been since they moved to Woodbridge. Any places that offer a decent prime rib where they actually know what rare/medium rare actually means?

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  1. I've never been but Washingtonian's Kliman had some positive words for Monty's Steakhouse.
    Woodmont Grill/Houston's in Bethesda is far for you but their steaks are better than Cheesecake Factory and Mike's American Grill.

    1 Reply
    1. re: shake N baik

      I'll second the Woodmont Grill suggestion. Though I've not dined in Bethesda in many years, I did always enjoy prime rib at the now long closed Houston's in Rockville. I'd rate it way above C.F., which really is on a lower tier IMO.

      Flaming Pit in Gaithersburg still has quite a number of loyal regulars, I'd think you could get a nicely done prime rib slice there if you can stand the dark, dingy, & dated ambience.

    2. For at least the last two years, Fleming's branch near Tysons' Corner has had a prime rib special Sunday evenings for six weeks beginning in January. (See link for details of the 2013 offer.) The price for a three-course meal on this special is $29.95. My husband and I typically take advantage of this special once each winter and I think the quality is quite good.

      Admittedly, that means delaying your prime rib yearnings, but it's certainly an inexpensive way to test the quality of Fleming's product without spending full price.


      1 Reply
      1. re: Indy 67

        Fleming's does a very good steak. I have only been once but the ribeye I had there was as good or better than the ribeyes I have gotten at Ray's.
        For a chain that includes American Chinese (PF Chang's), Paul Fleming has built a pretty respectable group of steak houses. The Chinese is pretty mediocre (I have gone twice and been underwhelmed both times) but the steak places are really good, if my one experience is anything to judge by.

      2. There's a place in Gaithersburg called The Golden Bull. Most of the patrons are over 80. But they have exactly what you're asking for - leather booths, wood paneling, a salad bar right out of the 70s, but a truly good prime rib cooked the way you like it.

        1. I've always found Outback has a good reliable and tasty prime rib in a couple sizes. They have a nice seasoning on it that really makes it a step above. And they you can get a nice medium rare there. Get the medium or large size, as it will have fat in it.

          Fleming's is also excellent but waaay fancier than the old Orleans House. Then again, most places are, but Outback has the same sensibilities as TSOH.

          2 Replies
          1. re: wegolf

            I'll have to give Outback a try. After avoiding the place for a decade, I went in for an early lunch with low expectations and had a decent meal. It's times like this I really miss Blackie's House of Beef. Do any of the other casual steakhouses do decent prime rib? LongHorn? Texas Roadhouse? Lone Star? Ted's Montana Grill?

            1. re: wegolf

              Wow I've had decent meals at Outback as well but never would have thought to order the Prime Rib. Thanks for the tip.

            2. The best prime rib I've had recently is at Snyder's Willow Grove in Linthicum. You're right, it's hard to find prime rib anywhere in the DC area. I think it's just one of those things that have fallen out of fashion, like chicken a la king or Harvey wall bangers.

              1 Reply
              1. re: flavrmeistr

                Sweet! That looks right up my alley. I'll check it out next time I hit Baltimore.

              2. The Cheesecake Factory??? Why, Monkeyrotica, with all your experience?

                3 Replies
                1. re: curioussheridan

                  A friend gave me a $20 gift card. I'd had their avocado springrolls and liked them so I thought, hell, whatever doesn't kill me....

                  1. re: monkeyrotica

                    A friend took me to the Cheesecake factory one night and I ordered their Factory Burrito Grande, and not only was it fairly good in an American-ized Tex-Mex from New Jersey sort of way, it was a great value. I got two meals and a snack out of it. I ate less than half of it for dinner it was so big and I am not a light eater.
                    And the architecture/exterior of the one in Clarendon is so over the top, it was kind of like going to eat a meal in a Turkish brothel. Not that I actually know what a Turkish brothel looks like, mind you...

                    1. re: Ziv

                      Yeah, the Clarendon shop is where I got the flavorless prime rib. And, yeah, the interior is more seraglio than brothel. You could probably get a pretty decent slab of meat in a brothel.

                2. JR Stockyards in Tyson's Corner - straight outta the 70's. Salad bar, naugahyde booths, and big slabs of prime rib.

                  2 Replies
                  1. re: achilles129

                    Yelp says it's closed for remodeling. Probably getting rid of the naugahyde and replacing it with stainless steel.

                    1. re: monkeyrotica

                      It's really closed, Jim. Like, He's dead. It died. Long live their roast beef and crispy fries...

                  2. For places a little more local - I have always liked Martins' Prime Rib though the prices are seriously getting out of control. And I tried Senarts the other day in Eastern Market; I highly recommend.

                    1. I saw that Ted's Montana Grill in Ballston had prime rib on the menu. Has anyone tried it? I am also looking for a good prime rib when the mood hits.

                      1 Reply
                      1. re: Mulan

                        I'll have to give Ted's another try for their prime rib. The only thing I really like there are the shakes.

                        There seems to be quite a few neighborhood eateries that have a prime rib night, but it's never on the night I feel like eating prime rib.

                      2. Has anyone tried the Thurs. night prime rib at Overwood in Old Town (@21.50)?
                        I've had the prime rib special at Columbia Firehouse and was not impressed with the flavor at all. I've made far better at home.
                        I think sometimes prime rib isn't prime beef.

                        1 Reply
                        1. re: monavano

                          I used to be a big fan of Overwood, but it's been more misses than hits lately. Their bistro steak frites is now a painfully thin strip steak, not unlike the Sysco product you'd find at the Tastee Diner. I think they've opted to keep prices low and go with a cheaper product rather than use higher end merchandise with a pricetag to match.

                        2. Has anybody tried The Golden Flame on Fenton Street in Silver Spring since the 8407 chef moved there?

                          The website is painful, so be warned.

                          5 Replies
                          1. re: poncedeleroy

                            To answer my own question, I recently tried it. I think I can get a better rib eye at Safeway!

                            1. re: poncedeleroy

                              Sometimes, it pays to have cooking skills and do it yourself at home(not that you don't or can't!).

                              1. re: monavano

                                Broiling a single serving of ribeye and roasting a whole side of bone-in prime rib are two very different skill sets, yielding totally different favors. Like thin sliced Koren galbi ribs versus those monster slabs they serve in Texas. Unfortunately, as a style of formal restaurant cooking, the latter really seems to have fallen out of favor. Probably too many poorly prepared grey slabs of prime rib catered at weddings have turned people off.

                                1. re: monkeyrotica

                                  So true, and I've only made prime rib at home with a couple ribs. The big ones scare me! One day though, I hope I work up the nerve to serve a 7 or 8 ribber for a dinner party.

                                  1. re: monavano

                                    A convection oven is necessary to do a perfect whole prime rib. That's really the secret. I was at a reception recently where they had a whole leg of beef. Man, was it good!