Best Prime Rib - 2004
For the unrepentant carnivore, nothing can compare with the cardiological time bomb that is the prime rib. If it's to be perfect, let it have been chosen and aged by experts and roasted in a manner that lets its enzymes caramelize into an ephemeral sweetness while its flesh remains firm but tender. Let it be well-trimmed with just a little interior marbling. Make it seasoned on the outside and juicy throughout, cut so broad and thick that a single slab can be rare near its massive bone, medium rare across its great plains and verging on medium well at its peppery borders. Let it smell as lordly as it looks. Such perfection exists in Dallas. Only at The Palm.