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

At House of Prime Rib, the prime rib is dry-aged in rock salt for 28 days. The beef is irresistibly tender — it’s no wonder the San Francisco landmark sells up to 600 orders a night. Watch as chef Nyesha Arrington learns how to carve the succulent centerpiece. Presented by Capital One