Let's hear it for that most mouth-watering American dinner classic - prime rib.

Like many of America's great foods, our nation borrowed it from elsewhere - in this case, a fairly unspectacular English holiday dish, made with low-grade meat cuts.

Leave it to American chefs, however, to turn the humble original into the beloved favorite of today.

"Prime rib is our flagship," says Miles Boggio, executive chef at Cedar's Floating Restaurant. "We serve it all the way from rare to medium well, every day of the week."

Since taking the helm of the popular Lake Coeur d'Alene landmark in 2005, he has made prime rib the house specialty - and the restaurant's most often-ordered item.

In general, the prime rib cut of meat comes from the upper rib section of the steer, and typically includes the bones for additional flavor enhancement.

At Cedar's Floating Restaurant, Boggio uses prime rib that's Angus certified. Ten quality standards, including abundant marbling, ensure every bite is flavorful, tender and juicy.

When it comes to preparation, Boggio says, "We keep it simple."

Using the same culinary team that has been with him for six years, he has perfected the art of slow-roasting the meat for maximum tenderness.

"We use a spice rub that we make in-house, completely cover the meat in that, sear it in the oven for 15-20 minutes, and then finish it in the Alto-Shaam for three hours," the chef says.

Alto-Shaam is an oven created by a Wisconsin inventor that cooks prime rib slowly at low temperatures, tenderized by its own natural enzymes.

The result is a finely caramelized product, giving meats a natural roasted flavor and appearance.

The Cedar's presentation is classic and traditional, including au jus, horseradish sauce, pan-roasted vegetables, and, of course, an Idaho baked potato. Cuts range from 10-ounce to 32-ounce, and include a 24-item salad bar, consistently rated one of the best in the region.

First opened in 1965, and later rebuilt in 1991, Cedar's Floating Restaurant floats on Lake Coeur d'Alene near the mouth of the Spokane River. It is part of the Hagadone Hospitality restaurant group.

The 1.2-million-pound structure is buoyed by 600,000 pounds of concrete blocks filled with Styrofoam. Guests enter the restaurant by walking over a bridge-style gangway, or arrive by docking their own boat, and enjoy views that only this intimate a waterfront location can provide.

"It's the most romantic, most appealing setting I've ever seen for a restaurant," says manager Justin Curtis.

As you might expect from a floating structure, Cedar's has experienced some challenges from the weather, including strong winds, lashing seas and water high enough to threaten to float her downriver a couple of times. In February 1996, tugboat captain Oscar Mooney and others spent several days battling extreme flooding to keep the structure in place.

Today, stoutly re-enforced against future weather events, Cedar's stands ready to serve its next 50 years - and an untold number of juicy prime ribs.

For more information: (208) 664-2922 or cedarsfloatingrestaurant.com