San Francisco’s House of Prime Rib: A Meat Lover’s Paradise


Last Updated On: January 24, 2025

San Francisco’s House of Prime Rib: A Meat Lover’s Paradise

If you’re a fan of prime rib, San Francisco’s House of Prime Rib should be on your must-visit list. Established in 1949, this iconic restaurant specializes in serving up tender cuts of prime rib, catering to all appetites—from modest portions to the larger-than-life King Henry VIII cut.

Known for its dedication to this singular cut of beef, the House of Prime Rib also offers a hidden gem: a secret menu that takes your dining experience up a notch.

A Meaty Secret Menu

While the regular menu offers various cuts, like the City Cut, the House of Prime Rib Cut, and the thin English Cut, there’s a secret for those with bigger appetites. You can request larger portions, such as double, triple, or even quadruple King Henry VIII cuts.

The meat is roasted in a salt crust for over two hours, ensuring a flavorful and juicy experience. For those in the know, the prized end cuts, which are extra crispy and well-seasoned from the salt crust, are available if you ask early enough—since there are only two per roast, they go quickly.

Additionally, there’s a secret side option: creamed corn. This dish isn’t always on the menu, so be sure to ask if it’s available during your visit. Standard sides include a dressed salad, Yorkshire pudding, mashed or baked potatoes, and creamed spinach. 

However, you can also request cornbread if it’s being served that night.

Tough Reservations

Getting a reservation at the House of Prime Rib is notoriously difficult. Some diners report booking tables up to six months in advance, with smaller tables for two being the hardest to come by.

However, bar seating is available on a first-come, first-served basis and doesn’t require a reservation, though you’ll miss out on the tableside meat-carving experience. Some savvy guests book multiple reservations and cancel the extras once they’ve finalized their plans.

Despite the hurdles, for meat lovers and prime rib enthusiasts, a visit to the House of Prime Rib is well worth the effort. It’s a place where indulgence meets tradition, and those massive cuts of beef are sure to leave a lasting impression.

Explore our homepage for expert takes on premium beef, secret steakhouse menus, and where to find the best cuts in the U.S.

About the author

Timothy Woods
CEO / Co-Founder
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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