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Our juicy and delicious Prime Rib is made from the highest quality corn-fed beef available. The tubs of salted meat are then sent into the oven (Betz would only say the temperature was “medium” not wanting to give away all the restaurant’s secrets), where they sit for about two and a half hours. After a drink at the bar, Arrington, Rivera, and Betz pull the meat out, let it sit for a couple of hours, and break open the salt with a wooden paddle.
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It could easily be a meal in itself, but at the House of Prime Rib, physics don’t matter and this is just a side. Get this over the mashed potatoes. Succulent and tender, the House of Prime Rib Cut is their standard cut and is the one most favored by their patrons. Like all their beef it is made from 21-day aged beef that provides a rich and delicious meal to the thousands of patrons that come through their door every month.
Yorkshire Pudding
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And, if your first cut of beef didn’t satisfy, the wait staff will offer you a second serving at no extra charge. Just as popular with tourists as locals, the House of Prime Rib is culinary landmark well worth your effort. When you head down to the House of Prime Rib, you’re only after one thing, a nice juicy slice of prime rib.
Find House of Prime Rib Menu Prices & Most Popular Food Items
Gary Danko is a taste of a fancier, older San Francisco you’re probably not used to. Fortunately, it’s a very delicious taste. When you’re here, you’ll want to drink something like a martini or a Manhattan, and when you do, it comes with a sidecar. Two drinks for the price of one and it’s not even Happy Hour.
You’ll see everyone from families celebrating birthdays to tourists looking to eat like a British monarch for a night. It’s controlled chaos, but in the best possible way. HOPR is the sort of over-the-top calorie splurge you tend to have once a year, and I—like Keanu—especially love this restaurant during the holiday season.
It’s hard to believe you can enjoy a delicious and juicy slab of prime rib for the rates you’ll see in the House of Prime Rib’s menu prices. If you’ve never been to the House of Prime Rib, stop what you’re doing and go. Since 1949, this San Francisco classic with its oversized booths and roaring fireplace has delighted diners with its tableside prime rib carving service. Yorkshire pudding and creamed spinach complete the meal, along with a martini from the bar.
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Iconic SF establishment where the perks keeps coming. Salad made table side, cocktails coming with the full shaker, plenty of delicious food, and seconds of you can finish your meal (for free)! And incredible amount of food, servers, and coordination to make this place run smoothly. And always make sure to leave room for their many desserts. Probably the perfect coffee flavored dessert, Tiramisu has been a popular addition to many restaurants menus for many years. Comprised of ladyfingers buried under delicious mascarpone and whipped cream, Tiramisu’s are rich and delicious and a favorite of coffee lovers.
Best prime rib! The sides are delicious as well. Loved it can't wait to go back.
It’s no secret that if you’re somehow still hungry, you can order seconds, and chefs will carve you off an additional small slice of meat. After discovering this, I would always ask for a slice of the end cut, which is a salty, crispy, well-done piece from the end of the rib. Every single time, dining at the House of Prime Rib, the iconic meat mecca on Van Ness Avenue, is such a joy. Chefs in toques wheeling around shiny steel zeppelins, carving meat tableside. That may be reason enough—beyond the lovingly cared-for prime rib—to stop by the restaurant next time you find yourself in the Bay Area.
Triple-layer chocolate, chocolate mousse, and cheesecake in a pool of raspberry sauce. It’s a classic dessert and the perfect way to finish the meal if you find yourself done with your mains and somehow still have room for more. House of Prime Rib is a San Francisco Landmark.
The House of Prime Rib, on the other hand, offers one distinctive menu item, delicious and enticing Prime Rib that will leave you satisfied yet craving another visit. Focused on providing only the best grain-fed beef from the Midwest with a selection of wonderful sides. For those looking for a generous but reasonable portion, the English cut combines these elements. Sliced thinner than their House of Prime Rib Cut, the English Cut is a delicious and savory offering from their kitchen. First, the raw meat goes into a dry-aging room—where infrared lights stop bacteria from growing—for a week (there are easily 300 ribs in the room at a time). From there, the meat is placed in a bath of rock salt, which Betz says keeps all the meat’s delicious juices inside.
Since its inception, Joe Betz has held his focus on just one thing, absolutely perfection and exquisite attention to detail. This is what you picture when you think of a baked potato. It’s got the classic set up with about half a stick of butter, generous dollops of sour cream, bacon bits, and chives.
There’s very little cooking in the moment after someone orders, so “everything is prep work,” Betz says. True beef aficionados are well aware of San Francisco’s House of Prime Rib, which has been around since 1949. But not everyone may be familiar with the interesting way the iconic restaurant cooks its succulent hunks of meat. Old school prime rib dinners served in mid-century comfort.
The Academy struggles every time the creamed spinach comes up for an award - it is technically a supporting actor, but it’s a star in its own right. A somehow more massive slab of prime rib. Just as satisfying as the smaller one, but large enough to maybe take a nap on. This is the only cut from the “secret menu” that you can get seared and you should. You may leave knowing that you’ll never come back, or you might make a tradition out of this place, but no matter what, you’ll never forget the first time you went to House of Prime Rib. House of Prime Rib has been open since the 1940s, and it’s as notorious as the name is ridiculous.
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