When it comes to indulging in a superior slab of beef, the prime rib is considered by many to be the Holy Grail.
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 yet remains pink throughout. As for taste, expect a mix of intensely beefy flavors, plus hints of salt, pepper, and smoke. Pro tip: "prime rib" and "rib-eye" refer the the same piece of meat, but the preparation is usually different, with the former usually roasted whole and sliced.
And D.C. will soon get yet more high-end options: Wisconsin-based Rare Steakhouse is headed to 1595 Eye Street NW, while Brooklyn-born St. Anselm expects to put down roots around Union Market.