Nearly two years after opening its doors, Prime 131 is still a go-to for delicious, innovative meals. With vibes from New York’s Meatpacking District, the restaurant offers a protein-forward menu infused with Korean and Japanese influences. Diners can watch their meals, including prime steaks and top-tier seafood, being prepared on four open wood-fire grills and two Josper charcoal ovens. A sushi bar offers elevated rolls, including the indulgent Prime 131 Roll with A5 wagyu and foie gras, while four reservation-only Korean barbecue tables serve curated omakase experiences featuring rare global cuts. The Dinosaur Bone Marrow is part theatrical, but perfectly delicious. Chef Teddy Lopez explains why it is a must-order on the Prime 131 menu. prime131.com
The Bone Marrow
At Prime 131, Chef Teddy Lopez begins the dish by fire-roasting bone marrow over post-oak wood. “The slow rendering gives it a rich, silky texture,” he said. The oak adds a subtle smokiness that balances the marrow’s natural fat. Lopez explained that this process “creates a savory, nutty flavor and caramelized surface that becomes the foundation for everything else on the plate.”
The Short Ribs
“The protein we use to top the marrow is chopped short rib,” Lopez said. He chose short ribs for their fat content and deep flavor. The ribs are roasted over an open fire, then braised for five hours in a fermented black garlic sauce. “That combination gives us layers of sweetness and umami,” he added. The result is tender meat with a smoky finish that pairs with the marrow’s creaminess.
The Toppings
Each element adds contrast and texture. “We build the dish by layering the black-garlic short rib over the marrow,” Lopez said. Charred onion jam brings a touch of sweetness and acidity. Popped sorghum adds crunch, while thinly sliced serrano peppers offer gentle heat. Fresh chervil lends a light herbal note. “We finish it with Maldon sea salt to tie everything together,” he said.
The Bread
To serve, Lopez pairs the marrow with grilled sourdough from Magnol French Baking. “Their bread has the perfect tang and texture to balance the dish,” he said. Each slice is brushed with olive oil and grilled over an open flame. The bread’s crisp crust and smoky edge make it an ideal partner. “It’s meant to soak up every bit of marrow and sauce,” Lopez said, “so nothing goes to waste.”