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.