Top Prime Rib dishes in Toronto

The chain's flagship — slow-roasted until the fat renders into the meat, served with au jus and horseradish in cuts ranging from petite to full; orders the room's respect every time it arrives

The signature — thick-cut, slow-roasted to a deep pink, served with au jus and a golden Yorkshire pudding on the side

The Keg's signature slow-roasted cut, carved tableside on weekends, served with horseradish cream and au jus — the single best reason to visit

The signature — slow-roasted to a deep, even pink with a well-seasoned outer crust, carved tableside and served with natural jus and creamed horseradish

Slow-roasted to a deep, beefy crust with a pink, juicy interior — served with au jus and creamed horseradish, this is the dish The Keg is built around

Slow-roasted bone-in prime rib carved to order, with a deep mahogany crust giving way to a rosy, juicy interior — the defining dish of the entire chain

The Keg's slow-roasted signature — a thick slab with a seasoned crust, pink throughout, served with au jus and horseradish cream that earns its reputation as the house centerpiece

Slow-roasted to a deep pink interior with a peppercorn crust, served with house-made au jus and creamy horseradish — the definitive reason to visit The Keg

The Keg's signature cut: slow-roasted, deeply beefy, and served with horseradish cream and au jus — the most consistent thing on the menu

The signature carve: a thick slab with a proper pink centre, deep crust, and house-made au jus that earns its own attention

Chop's signature cut — slow-roasted Alberta beef served with au jus and fresh horseradish, the benchmark dish that regulars return for

Slow-roasted and carved to order, with a deep crust and pink, juicy interior — their most consistent crowd-pleaser and arguably the reason to visit

Slow-roasted, deeply savory, and consistently tender — the dish Earls built its reputation on, best ordered with the au jus and horseradish

A heritage cut served in the classic style — slow-roasted, sliced tableside, with natural jus and horseradish; the dish the restaurant has been known for across generations

Slow-roasted bone-in prime rib served with au jus and creamed horseradish — a house classic that holds its own against dedicated prime rib houses

Slow-roasted, thick-cut, served with natural jus and horseradish cream — a reliable anchor of the menu for decades

A signature cut served with au jus and horseradish — the slow-roasted beef is the most-ordered item and the reason regulars return

The house signature cut, carved tableside and served with classic accompaniments — the rosy, well-rested slice is what this kitchen is built around

A slow-roasted centerpiece cut served with au jus and horseradish — the kind of dish this type of restaurant is built around, and typically their most consistent performer.

Tender prime rib-eye seared in a wok with garlic chips, Brussels sprouts, and an exotic seasoning, highlighting farm-to-table sourcing.

Slow-roasted and carved tableside or to order; a Friday/weekend staple that regulars return for

Classic slow-roasted prime rib carved tableside or to order — the signature cut at most Cagney's-style steakhouses and a reliable anchor of the menu