How San Francisco’s House of Prime Rib Makes Its Iconic Dish (Part One) #shorts

San Francisco’s House of Prime Rib has been carving its iconic steaks tableside for over 70 years. While owner Joe Betz isn’t ready to reveal all the secrets to how they make the beef so tender, he is ready to spill the rock salt — which the beef is encased in before being cooked to perfection. Check out Part 2 to find out what “cracking the beef” looks like. Presented by Capital One