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Prime Rib Sandwich | Best of Met

PRIME RIB SANDWICH

Twenty years ago, our culinary geniuses began the all-day tradition of crafting our flame-roasted, all-natural prime rib, seasoning it to perfection and roasting the meat ever-so-slowly to lock in those incredibly flavorful juices on the inside, while producing a beautifully browned exterior. All this leads to some supremely flavorful beef, which is then thinly sliced and piled high on a freshly baked baguette as the star of our savory, scrumptious, and utterly satisfying sandwich.

Try our Best of Met specialties at upcoming events and tastings.

“The Met Market prime rib is arguably the most underrated sandwich in Seattle. And the best value.”
­—Tan Vinh, Seattle Times food writer

This roast has an impressive pedigree: All our prime rib comes from the Northwest’s heralded Painted Hills Natural Beef Ranch, where the cows enjoy a 100-percent vegetarian diet of barley, corn, and hay and freely roam the rolling grass hills.

Metropolitan Market’s grass-fed beef from Painted Hills makes the most delicious Prime Rib Sandwich. #BestofMet
Our medium rare prime rib sandwich at Metropolitan Market almost dissolves in your mouth. #BestofMet

Nothing else quite compares to those beautifully caramelized edges, that medium-rare pink center, the meltingly smooth beef that almost dissolves in your mouth.

The sandwich’s rich au jus is crafted from the succulent pan drippings that come from the roasting meat (and boasts a flavor so rich and alluring you’ll be tempted to lick your fingers).

Our prime rib sandwich comes with rich au jus. #BestofMet

There’s something special about this sandwich.

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awards & press

Read the Seattle Times review of Metropolitan Market’s prime rib sandwich

“The only way to get a prime-rib sandwich of this high quality for this cheap is if you hit happy hour at a high-end steakhouse…”

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Read Food & Wine’s review of Metropolitan Market’s prime rib sandwich

“The best thing I ate in Seattle, the other week, was a prime rib sandwich made with a nearly overwhelming quantity of seriously quality Pacific Northwest beef…”

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side by side

Your prime rib sammie deserves a partner—these standout sides are sure to be the perfect match.

Find ready-to-go salads at Metropolitan Market

ready-to-go salad

Find delicious soups at Metropolitan Market’s soup bar

a cup of soup from our soup bar

Find Pomme Frites at Metropolitan Market

pomme frites

carved with care

You can live every day like it’s a holiday with our signature prime rib sandwich, which is hand-carved to order, thinly sliced, and piled high on a freshly baked baguette that is crisp and crackly on the outside, soft on the inside. The rich au jus that is drizzled on the baguette—and also comes alongside for dipping—is crafted from the succulent pan drippings that come from the roasting meat (and boast a flavor so rich and alluring you’ll be tempted to lick your fingers). Accented by a creamy Dijon-horseradish, it’s definitely a classic for the discriminating carnivore.

Twenty years ago, our culinary geniuses began the all-day tradition of crafting our flame-roasted prime rib, loading a 9-pound roast into the European Rotisol Rotisserie after seasoning it to perfection with coarse sea salt and butcher pepper. Turning the meat ever-so-slowly, our rotisserie uses both direct flame roasting and radiant heat to lock in those incredibly flavorful juices on the inside, all while producing a beautifully browned exterior.

This roast has an impressive pedigree, too: All our prime rib comes from the Northwest’s heralded Painted Hills Natural Beef Ranch, where the cows enjoy a 100-percent vegetarian diet of barley, corn, and hay. Never fed hormones or antibiotics, these happy cows freely roam the rolling grass hills. All this leads to some supremely flavorful beef, which later debuts as the star of our savory, scrumptious, and satisfying sandwich.

Nothing else quite compares to those beautifully browned caramelized edges, that medium-rare pink center, the meltingly smooth beef that almost dissolves in your mouth. So, perhaps the question isn’t, “would you like one?”; but rather, “how many should you get?”

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