Prime rib should be rich, juicy, and deeply savory—the kind of meal that makes you lean back in your chair and savor the moment. But not every place lives up to the promise of a perfectly roasted cut.
Whether it’s bland seasoning, dry meat, or just sad sides, some spots miss the mark completely.
And a few? Total disasters that should come with a warning sign and a refund.
1. Kenrick’s Meats & Catering (St. Louis, MO)
Known more for butcher cuts than hot meals, their prime rib leans tough and forgettable. The flavor’s flat, and the seasoning never quite soaks in, no matter how pink the center looks.
Even the au jus feels like an afterthought—thin and oddly sweet. For a place that knows meat, it’s a letdown when it comes to actually serving it.
2. Cagney’s Steakhouse On Norwegian Cruise Line
Sailing through open waters doesn’t excuse overcooked beef and stale presentation. The prime rib often arrives lukewarm, grayish, and lacking the buttery marbling you’d expect on vacation.
It tastes like it’s been holding in a warming drawer too long, and the sides feel like sad cafeteria fillers. At cruise prices, it deserves better.
3. The Steak House at Circus Circus (Las Vegas, NV)
What should feel vintage and charming leans more toward dated and dry. The cut looks generous, but one bite reveals a chewy texture and weak seasoning that disappears fast.
Even the horseradish cream can’t save it, and the overcooked edges seal its fate. Vegas is full of steakhouses—this one lags far behind.
4. A.Y.C.E. Buffet At The Palms (Las Vegas, NV)
Buffet prime rib walks a dangerous line, and here, it crosses it. The meat often sits out too long, sliced too thin, and loses that tender richness it needs.
The juices dry up fast, leaving a slice that’s more roast beef than real prime rib. Even hungry gamblers leave this one half-eaten.
5. Garden Buffet At South Point (Las Vegas, NV)
Despite its popularity with locals, the prime rib falls short—usually bland, overdone, or sitting under harsh heat lamps. It looks good under the lights but tastes like yesterday’s leftovers.
The crust lacks crunch, and the flavor never reaches deep into the meat. Buffets can surprise you sometimes—but not here.
6. Balboa Restaurant (Los Angeles, CA)
The old-school vibe promises something special, but the plate doesn’t deliver. Prime rib here arrives with a dull, gray center and no crust to speak of.
Without that signature rosy hue or rich fat cap, it feels unfinished. Even regulars admit the cut’s lost its luster in recent years.
7. Nusr-Et Steakhouse (Various Locations)
All flash, no flavor. The price tag is outrageous, the gold leaf’s just decoration, and the prime rib can be oddly underseasoned and unevenly cooked.
The meat might be tender, but it’s missing soul. You pay for the Instagram shot—not the meal.
8. Trump Steaks (Discontinued Product)
More marketing than meat. Reviews once called it dry, overpriced, and barely edible compared to much cheaper cuts from the grocery store.
The steaks vanished fast, and not because they were in demand. For a luxury product, it had zero staying power.
9. Violage Inn (Various Locations)
Few details exist, but online chatter points to leathery texture and gravy straight from a can. It’s become a sort of folk legend for bad beef among long-time diners.
Whoever cooked it forgot that prime rib should feel indulgent. This one lives in food infamy.
10. Ned’s Southside Kitchen (St. Augustine, FL)
Small-town charm, but the prime rib lacks seasoning and rarely lands medium-rare. It often arrives pale, under-rested, and sliced too thick to be tender.
Locals love the other dishes, but the roast beef should be skipped. There’s better meat just down the road.
11. Bon Ton Prime Rib (New Orleans, LA)
New Orleans knows flavor, which makes this plate feel even sadder. Dry, overseasoned, and lacking that rich interior marbling, it tastes like it was cooked days ago.
Even the sides can’t lift it up—wilted greens and gluey potatoes just drag it lower. It’s a mismatch for a city full of good food.
12. Tad’s Steaks (Various Locations)
Tourist trap through and through. The meat is tough, barely seasoned, and grilled instead of roasted, which strips it of everything prime rib should be.
At best, it’s a fast-food imitation. At worst, it’s a pricey mistake in steak’s clothing.
13. House Of Prime Rib (San Francisco, CA)
Surprisingly overrated for its fame. The meat can be excellent—but consistency is the problem, with dry cuts and rushed service more common than you’d expect.
When it’s off, it’s way off. You leave full but not impressed.
14. Salt Bae’s Nusr-Et Steakhouse (London, UK)
Even more expensive, even less satisfying than its U.S. cousin. The theatrics don’t hide the fact that the meat’s lukewarm, bland, and pre-sliced before it reaches the table.
The prime rib feels like a side note in a show about ego. Save your money for something with taste.
15. Ellis Island Village Pub (Las Vegas, NV)
It’s cheap, yes, but you taste the shortcut. The meat’s overcooked edge to edge, with seasoning that seems sprinkled on at the last second.
The portion’s big, but the flavor’s missing. Even at a discount, it’s not worth the wait.
16. The Keg Steakhouse (Various Locations)
It feels like fine dining for people who’ve never had real steak. The prime rib is soft but soulless—overcooked, underseasoned, and topped with bland gravy.
Even the bread basket outshines the main event. It’s a steakhouse in name only.
17. Ponderosa Steakhouse (Various Locations)
What should be a celebration cut shows up looking tired and tastes even worse. The prime rib is usually steamed more than roasted, with a limp texture and zero crust to speak of.
The flavor fades fast, leaving behind nothing but chew. Even the buffet mashed potatoes try to run from the plate.
18. Sam’s Club (Retail Chain)
Massive in size, but the flavor’s nowhere to be found. The pre-seasoned versions are especially bad—often soaked in artificial marinade that ruins the meat’s texture.
You get what you pay for, and in this case, that’s disappointment in bulk. Better to start from scratch than serve this.
19. The Buffet At Excalibur (Las Vegas, NV)
It looks promising under the lights, but one bite tells the truth—overcooked, under-seasoned, and lifeless. The prime rib sits for too long, sliced too thin, and tastes like it’s been steamed instead of roasted.
Even the au jus feels watered down, offering no help to the bland, chewy slices. In a city full of steak, this one’s best left behind with the medieval decor.
20. Golden Corral (Various Locations)
It promises endless prime rib, but the only thing that’s endless is the disappointment. The meat is often gray, tough, and carved in ragged slices that look like they lost a fight with the heat lamp.
Seasoning is barely there, and the texture swings between rubbery and dry. Even with gravy and sides, it’s more punishment than indulgence.