Brighton’s old-school steakhouse is a throwback to 1972 in all the best ways. We’re talking huge, ice-cold martinis, elaborate decorations around Christmastime, and top-grade steaks alongside a lineup of nostalgic comfort foods. (We always start with Oysters Boom, which bakes until bubbly freshly shucked shellfish topped with bacon and spicy creamed spinach.) At the Stockyard, USDA Prime Rib is available nightly while it lasts—which isn’t always long thanks to the tried-and-true recipe. Tender and bursting with flavor, this slow-roasted specialty is what we crave when it has to be Prime Rib: served au jus and with balancing horseradish cream.

The high-rolling steakhouse at Encore Boston Harbor deals in elegance and exclusivity (see: exclusive $78-per-ounce slices of Japanese Kobe beef), but everyone can appreciate the humble prime rib roast. That’s why Prime Rib Thursdays are a thing each week at Rare Steakhouse so you can indulge in a plate of perfection. Served with roasted carrots, horseradish-whipped potatoes, and accompanying sauces, choose the King or Princess cut ($65 or $48, respectively). Both large and smaller portions are tender, juicy, and marbled with fat.

This lavish spot in the Back Bay is one of our favorites for special occasions—and what’s better than going big with prime rib? Prime Rib Au Jus is a seasonal special from Grill 23, available nightly (while it lasts) in October and November. Paired with a crock of the rich and sweet French Onion Soup as an appetizer, it sounds like an ideal fall evening. If you miss the limited-availability prime rib, try the menu-staple 100-Day Aged Prime Ribeye, a bone-in version of the rib roast with a charred exterior that’s so well seasoned that you hardly need sauce. (But with a la carte options like classic béarnaise and a brandy-soaked sauce au poivre from the quintessential steakhouse, you might as well order some for your mashed potatoes.)

We have established our love for a rosy roast and a flavorful accompaniment of jus, but the Prime Rib Eye Steak at Boston Chops is an exceptional exception. Steaks cut from the rib roast before being cooked, ribeye is lightly crusted rather than bathed in au jus. So it’s not typical New England-y prime rib from Deuxave chef Chris Coombs, who’s also behind some of Boston’s top chophouses—but it’s delicious. This 14-ouncer can come with a choice such as an appetizing Bordelaise or horseradish cream. Boston Chops has locations in Downtown Crossing and the South End (and freshly baked popovers not to be missed).