Inside Look: Legendary S.F. Restaurant's Prime Rib Secrets Revealed.

Eater's Plateworthy video series takes a look at how San Francisco's House of Prime Rib cooks its signature dish, from dry-aging the meat to carving it tableside. The restaurant sells 1,200 orders of prime rib every night, with 360 ribs going through the dry-aging room at a time. The meat is placed in a bath of rock salt to keep its juices inside, then cooked in the oven for about two and a half hours. The prime rib is served alongside mashed potatoes and creamed spinach, making for a classic American meal.