Prime rib after four? I would be watching the clock.
This Indiana steakhouse has been locally owned since 1989, keeping dinner focused on big cuts, warm bread, and the kind of meal that gives you a reason to settle in.
The bone-in prime rib is the one to know about. It is slow-roasted, served daily after 4 p.m., and only available while supplies last.
The rest of the menu gives you room to pivot if steak is not the whole plan, with seafood and other hearty options rounding things out.
Timing matters here more than overthinking the order.
If prime rib is calling your name, showing up late may be the one move you do not want to make.
Slow Roasting Gives Prime Rib Its Place On The Menu
Prime rib is different from a steak that goes straight onto a grill after you order it. At Bynum’s, the cut is slow-roasted before service and offered as a limited-availability dinner specialty rather than an all-day grilled steak.
That preparation shapes how you approach the meal. You are ordering from a roast that has been cooking as a larger piece of beef, then portioned for service.
The restaurant pairs it with au jus and horseradish sauce, two traditional accompaniments that keep the presentation firmly in classic steakhouse territory.
The house specialties are made with Angus beef that is wet-aged for twenty-one days at thirty-six degrees. Alongside the prime rib are the New York strip, filet, porterhouse, bone-in ribeye, sirloin, and other beef choices.
You still have options if prime rib is unavailable or you simply want a different cut. The New York strip is listed at twenty ounces, while the sirloin is an eight-ounce center cut. Filet, porterhouse, and bone-in ribeye fill out the range between those choices.
If you enjoy comparing steak styles, this is where the menu gets interesting. Prime rib gives you slow-roasted beef, while the other cuts let you choose a steak that is grilled to the temperature you request.
The Bone-In Prime Rib Anchors The Dinner Menu
Prime rib gets a prominent place at Bynum’s, and the preparation is straightforward. The beef is bone-in, slow-roasted, and served after 4 p.m. with horseradish sauce and au jus.
That timing matters. If prime rib is the reason you are heading to the restaurant, dinner is the window to remember. The cut has limited availability and can sell out, so arriving earlier in the evening can make sense when you have your heart set on it.
The rest of the dinner format adds to the old-school steakhouse feel. Dinner entrees from the butcher’s block come with Bynum’s onion soup, a garden salad, warm bread, and a choice of side.
Instead of building every part of the meal separately, you start with a fuller setup.
The prime rib also shows up in other ways earlier in the day. Lunch includes blackened prime rib and smothered prime rib, both built from the slow-roasted beef.
If you prefer the classic presentation, though, the evening bone-in cut is the one to plan around. Horseradish brings sharpness, au jus adds richness, and the included courses let you turn one steak order into a complete dinner without much extra decision-making.
A Traditional Dinner Comes With Soup, Salad, Bread And A Side
One of the most distinctive parts of a Bynum’s dinner is how much comes with the entree. Orders from the butcher’s block include onion soup, garden salad, warm bread, and a side, creating a multi-part meal before you start thinking about additions.
The side choices stay familiar. You can choose a baked potato, steak fries, seasoned rice, or broccoli. Loaded versions of the potato and fries are available if you want something richer, and broccoli can be finished with cheese.
The soup is not just an optional starter sitting on another page. It is built into the dinner structure, as is the salad and bread.
That makes the experience closer to the classic steakhouse model where the entree arrives as the centerpiece of a sequence rather than a stand-alone plate.
There is also a sharing option. If two people want to split an entree, the menu offers an added setup that includes another soup, salad, side, and bread. That can be useful when you would rather divide a substantial cut but still want the full dinner experience.
You can also add mushrooms or sauteed onions to a steak, or choose from accompaniments such as garlic butter, truffle butter, blue cheese, or a parmesan-horseradish crust.
The Steak Selection Goes Beyond Prime Rib
If prime rib is not your first choice, the butcher’s block gives you several other paths through the menu. The New York strip, filet, porterhouse, bone-in ribeye, sirloin, chopped steak, and sirloin for two all appear alongside the signature roast.
The New York strip is a twenty-ounce cut, while the sirloin is an eight-ounce center cut. The sirloin for two is designed for sharing, giving you another option when dinner is more about sitting down together than ordering separate steaks.
The porterhouse combines strip and filet sections in a single cut, while the bone-in ribeye and filet provide two more traditional steakhouse choices. That gives you several distinct cuts to compare without leaving the beef-focused lineup.
Steak and shrimp adds four breaded jumbo shrimp to a fourteen-ounce New York strip. You can also add breaded or Cajun-grilled shrimp to another entree, or add a half rack of ribs.
Several steak accompaniments are available as well. Garlic butter, truffle butter, blue cheese, and a parmesan-horseradish crust let you change the finish without changing the cut itself.
If you like having choices but still want a recognizable steakhouse lineup, these cuts keep things broad without drifting far from traditional beef-centered dining.
Lobster, Seafood, Chicken, And Ribs Broaden The Choices
Bynum’s gives you plenty of alternatives when someone at the table is not ordering steak. Seafood choices include lobster tails, grouper, tilapia, shrimp, and a surf-and-turf combination.
Lobster is one of the bigger non-steak features. Sweet cold-water lobster tails start at eight ounces and can reach at least twenty-four ounces, served with hot drawn butter.
Surf and turf pairs a seven-ounce filet with an eight-ounce lobster tail if you want both beef and seafood in one order.
Blackened grouper is listed as an eight-ounce filet and can also be grilled or fried on request. Parmesan-encrusted tilapia and breaded shrimp give you two more straightforward seafood choices.
Chicken Parmesan comes over pasta with marinara and parmesan, while chicken fettuccine Alfredo brings grilled chicken together with fettuccine, cream, garlic, and parmesan. A slow-roasted half chicken adds another non-beef option.
Bynum’s also serves a full rack of slow-roasted barbecue ribs and pork chops. That range can make ordering easier when your group does not agree on steak.
If you want to start with something for the table, shrimp cocktail, fried lobster pieces, boom boom shrimp, an onion flower, cheese bread, potato skins, and stuffed tater tots appear among the appetizers.
Lunch Gives You A Different Way To Try The Steakhouse
You do not have to wait until dinner to eat at Bynum’s. The restaurant opens at 11 a.m., and the lunch menu runs until 4 p.m., giving you a different set of dishes before the evening prime rib service begins.
Prime rib still appears at lunch, just in different forms. Blackened prime rib is seasoned with Cajun spices and grilled to order after roasting, while smothered prime rib adds sauteed onions, mushrooms, and mozzarella.
Beef tips and chopped steak keep the lunch menu connected to the steakhouse identity.
Sandwich choices include roast beef and cheddar made with thinly sliced prime rib, a steakburger, a smokehouse burger, a club sandwich, chicken Parmesan, and a pork tenderloin.
Lunch sandwiches come with lettuce, tomato, onion, and a choice that includes steak fries, baked potato, rice, or broccoli. That gives you a substantial midday option without ordering the full evening dinner format.
The restaurant serves lunch and dinner seven days a week. Hours run from 11 a.m. to 9 p.m. Sunday through Thursday and from 11 a.m. to 10 p.m Friday and Saturday.
If your schedule puts you on the south side earlier in the day, lunch lets you sample the kitchen before the bone-in dinner prime rib begins.
A Southside Indianapolis Steakhouse With Decades Of Local History
Bynum’s has been locally owned and operated since 1989, giving the restaurant more than three decades on Indianapolis’ south side. The business is now in its second generation, extending a locally owned operation that began in 1989.
The address is 3850 S. Meridian St., Indianapolis, IN 46217, a few miles south of downtown. Free parking is available, which makes the restaurant straightforward to reach when you are coming by car for lunch or dinner.
The dining style is relaxed rather than highly formal. That fits the menu, which focuses on large steakhouse entrees, including courses, seafood, chicken, ribs, and familiar sides rather than elaborate tasting menus.
If you are coming specifically for prime rib, remember the practical detail that matters most: the bone-in roast is served after 4 p.m. and has limited availability. Lunch gives you blackened or smothered prime rib instead, along with sandwiches and other midday choices.
That makes planning simple. Choose lunch if you want a more casual daytime meal, or head in after 4 p.m. when the slow-roasted bone-in prime rib becomes available.
For an Indiana steakhouse meal built around traditional cuts and a full dinner setup, Bynum’s keeps the formula focused and familiar.