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House Of Prime Rib

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food2 years ago•2 min saved

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.

via Robb Report|

#beef #cooking #food

food2 years ago•2 min saved

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.

via Yahoo Life|

#beef #cooking #food

food2 years ago•1 min saved

The Secret to House of Prime Rib's Perfectly Seasoned Meat

San Francisco's House of Prime Rib uses a technique that involves submerging the prime rib in rock salt before cooking it to retain its moisture and better cook the meat. The restaurant sells 1,200 orders of dry-aged prime ribs every night and goes through 360 ribs each week. The salt helps trap the heat and conducts it to better cook the prime rib. Once cooked, the team uses a large wooden oar to break up the salt beds, and steam emerges from the ribs.

via Eater|

#cooking-techniques #food #house-of-prime-rib