Dry Aged Prime Rib + Sides for 2-4

During the dry-aging process, moisture is drawn out of the beef, intensifying its natural flavor and making the meat even more tender. At 45 days, the meat is known to have a buttery, slightly nutty taste. The time-consuming and delicate art of dry-aging beef relies on precise humidity, temperature and air circulation. At the elegant and luxurious Lawry's The Prime Rib, Certified Angus prime ribs of beef are slowly roasted to perfection before being carved tableside from gleaming silver carts, doused in flavorful jus, and plated alongside creamed horseradish and a bevy of classic side dishes including sweet creamed corn and addictive Yorkshire pudding. Now you can bring the full Lawry's experience home! The tale of Lawry's The Prime Rib starts in 1922, when brothers-in-law Lawrence Frank and Walter Van de Camp opened a restaurant in LA called the Tam O'Shanter that became a renowned Hollywood hangout. In 1938, the owners decided to open a more elegant restaurant completely devoted to prime rib, and Lawry's The Prime Rib was born. Today, Lawrence Frank's great grandson Ryan O'Melveny Wilson is the head chef and CEO, and Lawry's The Prime Rib is one of the most iconic and beloved steakhouses in America, with additional locations in Dallas and Las Vegas as well as Hong Kong and Tokyo. And the odds are pretty good that there's a jar of their renowned seasoned salt in your pantry right now! *Utensils & plates not included*

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