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Prime rib staked its claim (no pun intended) on the city’s carnivore culture long ago, and many of the regular outposts still reign supreme. This classic dish can still be found 24 hours a day at some casinos and restaurants. Cuts range from thin slices to several pounds bone-in — sometimes for prices reminiscent of the old days, like the $3 deal at the Ramona Room restaurant inside the Last Frontier Hotel circa 1947. Here are 11 destinations for indulging in thick drippy slabs of prime rib in Las Vegas.

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One of the oldest restaurants in Las Vegas serves up a smoked prime rib deal that’s worth the driving distance. Bob Taylor’s Ranch House smokes its cuts for four to five hours before they’re ready for ordering. On Monday nights prime rib is served for $1.75 per ounce, meaning that hungry meat lovers can order up to 40 ounces. Order mixed vegetables, rice, twice-baked potatoes, and more on the side.

Head north to visit the 24-hour eatery inside Jerry’s Nugget Casino. Each serving of prime rib sits in a homemade marinade before being slow-roasted for 10 hours at no more than 200 degrees. The English cut (eight to 10 ounces) and the thick cut (28 to 30 ounces) come with a choice of soup or salad, horseradish, a full ear of corn, several kinds of potatoes, or white rice. For the ambitious meat lover, the extra thick cut is available as an off-menu offering — it rings in at a whopping 48 ounces.

This vintage steakhouse sits on the 24th floor of Binion’s Gambling Hall. The restaurant slow-roasts each prime rib in a rock salt crust for a minimum of 40 days, seasoning the meat with a delicious combination of garlic, rosemary, thyme, black pepper, and basil. Both the vegetable and mashed potato side dishes change daily; the prime rib cuts are offered at 16 ounces and 24 ounces.

This decades-old steakhouse in the Four Queens doesn’t skimp on portions and presentation. The 16-ounce cellar cut ($89) and the 24-ounce Hugo’s cut ($99) are longtime menu staples, as the Hugo’s Cellar chefs have used the same Maldon salt, black pepper, and garlic seasonings with an herb butter finish since 1973. Each steak is served with a side of mushroom ragout and a choice of bordelaise, béarnaise, or au poivre sauce. Make the prime rib a surf-and-turf special by adding a sizzling jumbo shrimp skewer, a half order of king crab leg, or broiled lobster tail for an extra cost.

This prime rib special is akin to deals from the days of old. For just $19.95, diners can get an 8-ounce cut of prime rib with a choice of potato and the house vegetable. Otherwise, it’s easy to feel like royalty with a 12-ounce queen cut or a 16-ounce king cut. Both are covered in spices and topped with a light egg white coating before cooking, to lock in moisture and flavor. Order a prime rib sandwich with au jus and fries for a hearty late-night snack, or ask for the prime rib to be made in the fried rice dish.

The Golden Steer serves its prime rib cuts a la carte in three delicious options: the 12-ounce English cut, the 18-ounce diamond lil cut and the 24-ounce Jim Brady. After a lengthy wet age process, each USDA prime rib is dry-rubbed for 24 hours in the Golden Steer’s signature seasoning blends, Sergio’s Seasoning and Table 40 seasoning. For any of the 150,000 annual guests who fall in love with those prime rib flavors, those spice blends are available for purchase online or at the steakhouse.

Even after more than 25 years in Las Vegas, Lawry’s continues to serve sought-after prime rib dishes in that classic steakhouse atmosphere. Served tableside, the cuts range from thinly sliced to bone-in and come a la carte for optimal side dish pairing — although the spinning salad, whipped cream horseradish, Yorkshire pudding, and Idaho potatoes remain timeless. Prime rib is also available as a lunch option, as well as a midday takeout treat.

Head out to Sam’s Town for that cozy steakhouse vibe complete with crisp white tablecloths and dark wood trim. Prime rib cuts at the Angry Butcher are aged for 28 days and sourced from Creekstone Farms. The three cuts available are the 20-ounce beefeater, the 14-ounce petit cut, and the 18-ounce gamblers cut. Complement it with a side of Tuscan fried fingerling potatoes or a single-serving “pot” of French onion soup or lobster chowder.

This prime rib falls under the category of a cult favorite. The king’s cut prime rib at this 24-hour Ellis Island dining spot is slow-roasted and also available as a double cut, and comes with a baked potato, garlic green beans, and choice with either a soup du jour or house salad. Opt for a prime rib French dip with steak fries for a lighter meal.

Craving authentic East Coast steak? Gallagher’s Steakhouse inside New York-New York carries prime rib supplied straight from the Empire State itself. Order a cut for $67 and choose between 16 and 32 ounces for your preference. Horseradish and au jus accompany the prime rib as side dishes.

It’s all in the name. Primarily Prime Rib at South Point has been serving prime rib since 2007. Five cuts make up the menu, from the 10-ounce South Point cut to the massive 26-ounce cowboy cut, and each Nebraska prime rib is aged and slow-roasted for maximum tenderness. Side dishes range from a choice of salad, a cup of soup, a baked or mashed potato, or seasonal vegetables. Even though it is only open five days a week, Primarily Prime Rib has already served 79,000 cuts of prime rib this year.

One of the oldest restaurants in Las Vegas serves up a smoked prime rib deal that’s worth the driving distance. Bob Taylor’s Ranch House smokes its cuts for four to five hours before they’re ready for ordering. On Monday nights prime rib is served for $1.75 per ounce, meaning that hungry meat lovers can order up to 40 ounces. Order mixed vegetables, rice, twice-baked potatoes, and more on the side.

Head north to visit the 24-hour eatery inside Jerry’s Nugget Casino. Each serving of prime rib sits in a homemade marinade before being slow-roasted for 10 hours at no more than 200 degrees. The English cut (eight to 10 ounces) and the thick cut (28 to 30 ounces) come with a choice of soup or salad, horseradish, a full ear of corn, several kinds of potatoes, or white rice. For the ambitious meat lover, the extra thick cut is available as an off-menu offering — it rings in at a whopping 48 ounces.

This vintage steakhouse sits on the 24th floor of Binion’s Gambling Hall. The restaurant slow-roasts each prime rib in a rock salt crust for a minimum of 40 days, seasoning the meat with a delicious combination of garlic, rosemary, thyme, black pepper, and basil. Both the vegetable and mashed potato side dishes change daily; the prime rib cuts are offered at 16 ounces and 24 ounces.

This decades-old steakhouse in the Four Queens doesn’t skimp on portions and presentation. The 16-ounce cellar cut ($89) and the 24-ounce Hugo’s cut ($99) are longtime menu staples, as the Hugo’s Cellar chefs have used the same Maldon salt, black pepper, and garlic seasonings with an herb butter finish since 1973. Each steak is served with a side of mushroom ragout and a choice of bordelaise, béarnaise, or au poivre sauce. Make the prime rib a surf-and-turf special by adding a sizzling jumbo shrimp skewer, a half order of king crab leg, or broiled lobster tail for an extra cost.

This prime rib special is akin to deals from the days of old. For just $19.95, diners can get an 8-ounce cut of prime rib with a choice of potato and the house vegetable. Otherwise, it’s easy to feel like royalty with a 12-ounce queen cut or a 16-ounce king cut. Both are covered in spices and topped with a light egg white coating before cooking, to lock in moisture and flavor. Order a prime rib sandwich with au jus and fries for a hearty late-night snack, or ask for the prime rib to be made in the fried rice dish.

The Golden Steer serves its prime rib cuts a la carte in three delicious options: the 12-ounce English cut, the 18-ounce diamond lil cut and the 24-ounce Jim Brady. After a lengthy wet age process, each USDA prime rib is dry-rubbed for 24 hours in the Golden Steer’s signature seasoning blends, Sergio’s Seasoning and Table 40 seasoning. For any of the 150,000 annual guests who fall in love with those prime rib flavors, those spice blends are available for purchase online or at the steakhouse.

Even after more than 25 years in Las Vegas, Lawry’s continues to serve sought-after prime rib dishes in that classic steakhouse atmosphere. Served tableside, the cuts range from thinly sliced to bone-in and come a la carte for optimal side dish pairing — although the spinning salad, whipped cream horseradish, Yorkshire pudding, and Idaho potatoes remain timeless. Prime rib is also available as a lunch option, as well as a midday takeout treat.

Head out to Sam’s Town for that cozy steakhouse vibe complete with crisp white tablecloths and dark wood trim. Prime rib cuts at the Angry Butcher are aged for 28 days and sourced from Creekstone Farms. The three cuts available are the 20-ounce beefeater, the 14-ounce petit cut, and the 18-ounce gamblers cut. Complement it with a side of Tuscan fried fingerling potatoes or a single-serving “pot” of French onion soup or lobster chowder.

This prime rib falls under the category of a cult favorite. The king’s cut prime rib at this 24-hour Ellis Island dining spot is slow-roasted and also available as a double cut, and comes with a baked potato, garlic green beans, and choice with either a soup du jour or house salad. Opt for a prime rib French dip with steak fries for a lighter meal.

Craving authentic East Coast steak? Gallagher’s Steakhouse inside New York-New York carries prime rib supplied straight from the Empire State itself. Order a cut for $67 and choose between 16 and 32 ounces for your preference. Horseradish and au jus accompany the prime rib as side dishes.

It’s all in the name. Primarily Prime Rib at South Point has been serving prime rib since 2007. Five cuts make up the menu, from the 10-ounce South Point cut to the massive 26-ounce cowboy cut, and each Nebraska prime rib is aged and slow-roasted for maximum tenderness. Side dishes range from a choice of salad, a cup of soup, a baked or mashed potato, or seasonal vegetables. Even though it is only open five days a week, Primarily Prime Rib has already served 79,000 cuts of prime rib this year.