The Prime Rib Baltimore Maryland

Why The Prime Rib made the SteakMap list

The Prime Rib was founded in Baltimore in 1965 by brothers Buzz and Nick Beler, and it is still family-owned sixty years later. Their own menu explains where the room came from: a love of “1940s Hollywood style, legendary food, devoted service, and timeless sophistication.”

Almost nothing in American dining survives that long without either closing or being sold to a group. This one did neither, and it is the reason it sits near the top of any honest Maryland list.

Order the thing it is named after

The USDA roast prime rib is the signature and the menu marks it limited availability — they roast a set number and stop. It comes as a 14oz Signature Cut or a 30oz Full Cut on the bone.

Prime rib done properly is a slow-roasting discipline rather than a grilling one, and a bone-in 30oz version is increasingly rare because it ties up oven space and cannot be fired to order. Serving it as the house dish, in a city that mostly thinks about crab, is a genuine commitment.

The rest of the beef

Everything is USDA Prime and the list is deliberately short: a 28oz bone-in ribeye, a 12oz center-cut New York strip (also offered au poivre), and an 8oz filet mignon. There is a heritage bone-in pork chop for anyone at the table who wants a chop rather than a steak.

Toppings are priced individually and range from a $5 chimichurri to Oscar style at $24 — and in Baltimore, Oscar style means real crab.

The Chesapeake side

The kitchen does not pretend it is somewhere else. Their jumbo lump crab cakes are described on the menu as an award-winning recipe and priced as a main course. There is a jumbo lump crab cocktail, a seafood platter of oysters, shrimp, king crab and crab cocktail, and Petrossian caviar in royal daurenki and royal beluga.

Buzz’s Salad — romaine, tomato, avocado, chopped egg and pecorino romano in a white balsamic vinaigrette — is named for one of the founders.

Menu prices

As published on The Prime Rib’s own dinner menu, August 2026: 30oz bone-in Full Cut roast prime rib $140, 28oz USDA Prime bone-in ribeye $130, seafood platter $89, 12oz Prime New York strip au poivre $86, 12oz Prime New York strip $80, 8oz Prime filet mignon $79, 14oz Signature Cut prime rib $78, jumbo lump crab cakes $60, heritage bone-in pork chop $46 and the fillet of salmon $44. Oysters, lobster tail and Petrossian caviar are market price.

Compare the rest of the steakhouses in Baltimore, or read the guide to the best steakhouses in Maryland.