The 45-ounce dry-aged Angus prime rib is salt-baked for about 45 minutes at 275 degrees, then rested and sliced thin. This delight is served on a grilled ciabatta with oven-roasted tomatoes, pickled red onions and horseradish crème fraiche. “A prime rib sandwich and Hefeweizen is one of my favorite ways to wind down after a busy service,” chef Sven Mede says. $8, $5 during happy hour, in Aria, 590-8544.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products