Taste Q&A: Best Places for 'Exceptional Prime Rib' in San Antonio Eateries

In Texas, it's all about the beef. Be it a 16-hour brisket lounging in a smoker next to a cooler of Lone Star tallboys or a 10-minute rib-eye tossed over hot coals, we can't get enough of the stuff.

One of the finest ways to enjoy beef is through a slow-roasted standing rib roast, commonly referred to as prime rib. This exquisite dish truly showcases the rich flavors of beef at its peak. However, it can be quite challenging to come across in local eateries, as a high-quality cut can easily run you $200 or even higher.

So what's a beef-loving Texan to do? We have some answers.

Welcome back to this month's edition of the Taste Team Q&A, where dining critic Mike Sutter and I take on food-related questions submitted by you, our most-appreciated readers. We've tackled quite a few already, ranging from where to find fresh produce, how a professional critic defines his "best bite ever," and where to find a Big Easy-style muffuletta sandwich. Please, if you have any questions of your own, ask away using the form below. Be sure to state your full name, city of residence and email address before you click submit.

Sandy Mulkey of San Antonio asks: "Where is a great prime rib place in San Antonio?"

Paul Stephen's reply: Sandy, I think you and I are going to get along like Champagne and caviar. I often get a craving for a luxe slab of prime rib. I don't indulge as much as I'd like to (hey, sometimes I try to keep my doctor happy), but I've certainly had my fair share.

In fact, back in July, I tracked down as many versions as I could find from local restaurants. For a city swimming in steakhouses, it's a surprisingly difficult thing to pin down. Even the highly regarded Bohanan’s Prime Steaks and Seafood doesn't have prime rib on the menu — although its Chateaubriand for two, romantically prepared tableside, might be one of the city's most indulgent date-night delights.

During my conversation with seasoned chef Gabriel Ibarra, who dedicated twenty years to crafting prime rib at the esteemed Cappy's in Alamo Heights, he highlighted a significant factor contributing to its scarcity: the challenge of managing food costs and minimizing waste. A 7-bone standing rib roast is substantial, often tipping the scales at around 20 pounds, and it must be prepared in its entirety. If the evening's service doesn't go well, it results in a considerable amount of costly beef going to waste. This risk is one that many restaurant owners prefer to avoid.

Yet, some have stepped up to the challenge. This is the place to satisfy your cravings.

Boudro's Texas Bistro: This is the first River Walk restaurant I dined at after moving to San Antonio nearly eight years ago. I had lamb chops during that visit, but went back for the prime rib shortly after. They finish it with a quick hit of blackened seasoning and a quick sear before serving. Boudro's Texas Bistro, 421 E. Commerce St. on the River Walk, 210-224-8484, boudros.com.

Cappy's: It's hard not to like Cappy's and its old-school charm. They do prime rib two days a week, starting at 5 p.m. Friday and Saturday. I got there right at the opening bell, and was promptly served a serious slap of beef with a really fragrant herb treatment and a little cup of pink peppercorn jus. The mashers and veg were exactly what you'd expect them to be. Bonus tip: Ask for a side of the freshly grated horseradish to clear out any lingering winter congestion. Cappy's, 5011 Broadway, 210-828-9669, cappysrestaurant.com.

J. Alexander's: Typically, if I'm eating out off the clock, I'm in a sandwich shop or a taquería. But on those occasions when cravings for both a steakhouse experience and prime rib kick up, J. Alexander's wins the dependability award in my book. It's a timeless version of the dish, with plenty of creamy horseradish sauce on the side. J. Alexander's, 255 E. Basse Road, Suite 1300, 210-824-0275; 17422 Fiesta Texas Drive, Building 3, 210-435-9411, jalexanders.com.

Stone Werks Big Rock Grille: I thoroughly enjoyed the prime rib trifecta at this local chain. I went to the Lincoln Heights location, but prime rib is on the menu at all four Stone Werks locations. They do a classic plate with mashed potatoes and jus, but you'll also find prime rib tucked into egg rolls and a panini. It's more of an upscale sports bar vibe than steakhouse, but I'm glad to have a prime rib option in a more casual space. Stone Werks Big Rock Grille, 999 E. Basse Road, 210-828-3508, more locations at stonewerks.com.