You don't expect much when you see prime rib on a menu. Usually it means an inferior cut of meat being passed off as "prime" grade, even though the designation only refers to the position of the bones on the bovine rib cage. Most often, prime rib is touted in franchise restaurants and small-town supper clubs. That's why some friends and I were blown away when we encountered it at a Brazilian restaurant in Astoria. Though the serving was only a single rib—humorously dubbed "costela Bam-Bam" ($17.95)—that rib was dinosaur-size. Swinging from the rib's length was a hammock of meat, roasted to deep, caramelized perfection, yet miraculously pink and bloody in the middle. It sliced like a giant roast, and took several of... More >>>