"Logic dictates that when you want the best seafood, you go to a seafood specialty restaurant, and when you want the best steak, you find your way to the best steakhouse in town. Buffets, even luxury versions, are usually about indulgence and extravagance. But one summer destination in Rhode Island is getting rave reviews for the quality of its food, especially the "perfectly cooked prime rib.""
""What an experience, I think I needed to be rolled out of the place. Incredible! The prime rib was sooooo tender and delicious," one happy customer wrote on Google Reviews, adding that digging into the steak was like cutting butter."
"Prime rib is a cut of meat taken from the rib section of the cattle, usually between ribs 6 to 12, which don't get much exercise. This means the cut has very little connective tissue and generous amounts of marbling, resulting in extremely tender, melt-in-your-mouth steaks (as long as they're cooked right, of course - there are a few avoidable mistakes when it comes to cooking prime rib). And it's certainly cooked right at The Nordic, where chefs slow-cook Black Angus prime rib until it's tender. And"
The Nordic in Rhode Island pairs buffet abundance with restaurant-quality prime rib. Customers repeatedly report exceptionally tender, flavorful prime rib that cuts like butter and inspires rave reactions. Large portions are served continuously, and popular accompaniments include a well-regarded au jus, garlic mushrooms, and sautéed onions. Chefs slow-cook Black Angus prime rib to produce a melt-in-the-mouth texture. Prime rib originates from ribs 6–12, a lightly exercised section with minimal connective tissue and abundant marbling, which yields tender steaks when cooked properly. The Nordic emphasizes proper slow cooking and robust sides to elevate the buffet experience.
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