For many people, and that includes chefs, prime rib is a special occasion meal. Chef Daniel Kenney, Executive Chef at the Lenox Hotel, says SAVR in Boston is our favorite for prime rib, and the one pound slice of perfectly cooked beef wouldn’t be over-the-top great without the roasting juices au jus that is poured over the rib, and a touch of the horseradish crema that SAVR serves alongside.
