Primarily Prime Rib

"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." - Jen Avison Smith

"Primarily Prime Rib at South Point has a three-course meal with a complimentary cocktail or glass of wine for $36 from 2 to 9 p.m. Choices include a spring garden salad bowl tossed tableside, crab and shrimp salad in crisp won ton shell with Asian cole slaw, Easter “scotch” egg wrapped in pork sausage meat, breaded and golden fried with Dijon cream, or soup and salad, a cup of cream of chicken soup and a small wedge of iceberg. The main course features prime rib, roast leg of lamb, brown sugar baked ham with madeira sauce and minted peach, oven-baked stuffed rainbow trout filled with seafood and herb dressing drizzled with lemon butter sauce, medallions of beef grand duke with pearl onions, mushroom caps and bacon strips in cabernet reduction, or Kentucky Sunday night chicken dinner. Dessert features peach and custard tart with whipped tart, carrot cake with mariner cream or Mississippi mud pie." - Susan Stapleton

"Primarily Prime Rib at South Point reopened from Thursday through Sunday from 5 to 10 p.m." - Susan Stapleton

"Primarily Prime Rib at South Point will serve a three-course meal including a bottle of the wine of the month for every two people for $39 from 2 to 9 p.m. Appetizer choices include Cajun garlic shrimp with Louisiana dipping sauce over rice pilaf; artichoke stuffed portobellini mushrooms with saffron cream; Christmas salad with lollo rossa and green leaf lettuce, red and yellow teardrop tomatoes, black olives, and croutons tossed with Champagne vinaigrette; or a Christmas soup. Entrée choices include herb-roasted young turkey with giblet gravy, apple and chestnut dressing, Yukon gold mashed potatoes, maple glazed yams, green beans, and cranberry relish; roast prime rib of beef, a 10-ounce cut dry aged and slowly cooked for a full flavor, served with chateau or Yukon gold mashed potatoes, and green beans; pan-seared pacific salmon, with sautéed shrimp and lemon butter sauce served with chateau or Yukon gold mashed potatoes, and green beans; chicken noël, a free range chicken breast pan seared, fresh tomato and chive concasse and water cress cream sauce, served with chateau or Yukon gold mashed potatoes and green beans; seared medallions of pork with green peppercorns in brandy cream, served with a choice of chateau or Yukon gold mashed potatoes, and green beans; New York steak with mushroom caps and tarragon butter served with chateau or Yukon gold mashed potatoes and green beans. Dessert choices include a chocolate yule log with whipped cream; chocolate mousse cake with seasonal berries; or strawberry cream horn with fresh strawberries, all served with tea or coffee." - Susan Stapleton