Consumers often give up quality for affordability. This happens so often in the world of food we forget how important a higher grade product truly is. The majority of beef sold to restaurants and grocery stores in the Inland Northwest is labeled select or choice by the USDA. Menu items like prime rib are always so succulent due to the fact it has to be labeled as the highest grade available: Prime. A rib cut roast that boasts generous marbling and cap of fat is key to a rich piece of meat. Everyone knows you can order up such cuts at wallet-denting steakhouses, but where can we find our favorite celebratory cuisine? I grabbed my steak knife and hit the streets to find which eats were worthy of aus jus and tiny tab of horseradish. 

Charlie P’s, 8125 E. Sprague Ave.

Long touted as the valley’s best bar food, Charlie P’s takes it up a notch on Friday night when, on top of the slew of delicious burgers, pastas and barbecue, their team roasts a giant prime rib and serves it in thick medium rare slices until it’s gone. Don’t forget the massive loaded baked potato and thick sliced garlic bread that could serve as a meal in and of itself.

Clinkerdagger—Winner, 621 W. Mallon Ave.

Clinkerdagger has been a Spokane institution for more than 45 years.
The Restaurants Unlimited owned space is home to incredible entrees such as lobster bisque and bacon wrapped waygu meatloaf, all of which take a seat to this rock salt roasted prime rib with yukon mash and an au jus you wish you could order as a beverage of its own. Still one of Spokane’s best spots (and views) for an anniversary or birthday dinner. 

The Barrel, 6404 N. Wall St.

Three years ago when the Nelson-Phelps Restaurant group took over the nautical-themed seafood restaurant, part of the plan was to modernize it. It may still be seafood forward but one of the most popular items is their prime rib. Roasted bone-in for the weekends—choose between a baked potato, potato gratin or risotto and choice of soup or salad. I suggest you go with the made fresh daily clam chowder.

Das Stein Haus, 1812 W. Francis Ave.

Roasts rose to popularity during the Industrial Revolution in the United Kingdom, so I guess they probably made their way over to Germany. Das Stein Haus, where one would normally go for schnitzel and a cold kolsch, happens to also offer some of the best prime rib in the city. Their team serves it up in eight or 10 ounce slices with au jus and creamy horseradish. Just make sure you save room for authentic apple strudel or black forest cake.

The Relic Smokehouse, 1901 E. Sherman Ave.

Every Friday, Saturday and Sunday one of North Idaho’s top eateries known for its smoked takes on jalapeño poppers and lamb sliders, slow smokes its rib roast for a prime rib its customers can’t get enough of. Relic might be a small shack, but you better bring a big appetite: it comes equipped with your choice of two sides. I suggest the smoked mac and cheese and their tomato, cucumber and red onion salad.