Inside San Francisco's Iconic House of Prime Rib: The Secrets Behind Their Signature Dish.

The House of Prime Rib in San Francisco has been serving succulent prime rib since 1949. The restaurant dry-ages the meat for a week, then places it in a bath of rock salt before cooking it in the oven for about two and a half hours. The prime rib is then trimmed and served tableside with mashed potatoes and creamed spinach. The restaurant sells 1,200 orders every night and serves an average of 600 diners on a weekday.