The Prime Rib Restaurant & Wine Cellar
Wyoming's High-Plains Cellar That Earns Its Name
Gillette · Gillette · American, Italian · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
You're in Gillette, Wyoming — oil rigs on the horizon, trucks in the lot — and somehow the wine list reads like a California cult-hit greatest hits compilation with Italian heavyweights tucked in the back. It's a genuine surprise. The Best of Award of Excellence since 2017 isn't a fluke; someone here actually cares.
Selection Deep Dive
The list leans hard into California Cabernet country — Caymus, Silver Oak, Jordan, Stag's Leap — which makes sense when your whole identity is prime beef. But the Italian chapter earns real respect: Tignanello and Sassicaia on the same list as a Wyoming steakhouse is legitimately impressive. France shows up through Louis Jadot Burgundy, keeping the old-world credibility intact. The 200-350 bottle range isn't encyclopedic, but it's coherent and clearly curated with intention.
By the Glass
With 12-20 pours in the $10-$18 range, the by-the-glass program is more than functional — it gives you a real entry point into the list without committing to a full bottle. Chateau Ste. Michelle likely anchors the approachable end, while the better pours push toward the higher end of that glass range. Rotation appears limited, so don't expect much seasonal change.
Jordan Cabernet Sauvignon — $40s-$50s range
Jordan consistently over-delivers relative to its restaurant markup and is one of the most food-friendly Cabs on the list — structured enough for prime rib without the sticker shock of Silver Oak or Far Niente.
Louis Jadot Burgundy
In a room full of Cab drinkers, the Jadot is flying under the radar. It's the right call if you want something with finesse alongside the filet rather than another fruit-forward California blockbuster — and it almost certainly sees less pressure-selling from the staff.
Caymus Cabernet Sauvignon
Caymus is everywhere, and steakhouses love to mark it up hard. You're paying for the name recognition here more than what's in the glass — Jordan or Stag's Leap will give you more for the same money or less.
Antinori Tignanello + Prime Rib
Tignanello's Sangiovese-Cabernet blend has the structure to stand up to a thick cut of prime rib while the savory, earthy notes keep the whole thing from feeling like a fruit bomb competition. It's also the kind of bottle that makes the whole table lean in when you order it.
🎲 The Bottom Line
The Prime Rib Restaurant & Wine Cellar is absolutely the last place you'd expect to find Sassicaia and Tignanello, and that's exactly what makes it worth your time. If you're passing through Gillette — or live there — this is your wine list.
Comments
Get the Weekly Wingman
One wine list review, one adventure pick, one quick tip, and a personal note. Every week. Under 500 words.