For generations, classic prime rib (also known as standing rib roast) has been featured on the finest restaurant menus around the world.
According to the New York Times, “Prime rib is not a steak; it’s a roast, and the difference is what lends it its towering grandeur.”
Previously reserved for holidays only and special occasions, prime rib has remained the most popular dishes on the Schuler menu over its 108-year history.
“Until I was about 18, this is the only thing I would order when I ate in the dining room,” third generation owner Hans Schuler wrote in his coffee table cookbook in 2004. “I often promised myself that I would try something different, but the lure of medium rare prime rib with horseradish cream sauce (and, for me, crispy steak fries) always proved to be too much of a temptation to resist.”
Schuler’s Executive Chef John Stovall selects the finest cuts of beef which are brought in aged 21-days, before going into another 10-day aging process on-site to create the most tender pieces of meat. The roast is then dressed with Schuler’s own Seasoning Salt and slow-cooked in a special oven at a steady temperature for roughly two-and-a-half hours. Cuts are then served with a side of au jus (juice extracted from the bones, trimmings and pan drippings for an all-nature broth) and horseradish cream sauce.
“I don’t think anything can beat a good cut of prime rib,” said Hans. “In the years since my youth, the only things that have changed are that the fries have been replaced by mashed redskin potatoes and the Coca-Cola with a glass of hearty Cabernet!”
While Schuler’s classic prime rib is offered year-round in the Centennial Dining Room, during the “Prime Time” promotion—Fridays starting at 5pm in Winston’s Pub—a complete prime rib dinner is just $21.95—that includes the succulent cut of beef with au jus, baked potato, vegetable, coleslaw and house-made dinner roll. And, if your timing is right, an end cut may be available!
Those looking for a unique experience might consider a private off-site or in-home catering event by the Schuler’s culinary team—featuring this famous prime rib.
“Not only do we prepare every aspect of the meal for these private events, but we also send a Chef who carves the roast tableside,” says Schuler’s President, Sue Damron. “In everything we do, we try to make a special occasion of it—our responsibility to hospitality. It’s a service we are both honored and excited to provide.”
To make a reservation for dining or to inquire about private events (both on-site and off), call (269) 781-0600.
Of course, if you’re a home chef, you may want to try your hand at preparing your own standing rib roast—using Schuler’s recipe from our 2004 cookbook. We’d love to see your finished product, with all the sides, and invite you to share your photos on our Facebook page.
Want to know more about the succulent prime rib roast? SeriousEats.com has published “The Food Lab’s Definitive Guide to Prime Rib” which answers just about any question you may have.