The prime rib at St. Clair is not innovative, but it is sensational. The meat is dry-aged in-house for about 10 days, then cooked in whole roasts and sliced to order. The prime rib arrives to the table a perfect medium-rare, which is the only doneness level available; those looking for medium and beyond must search elsewhere. I’ve eaten a lot of prime rib in my life, sometimes navigating huge islands of fat to get to the tender meat; the well-trimmed, richly flavored slabs at St. Clair are damn near perfect.