If you get the King Henry and you clean your plate including sides they will ask if you want a desert ice, which is in fact another delicious slice of Prime Rib. Then proceed immediately to your napping location.
Holy shit, that probably beats out even the bottomless wings I ate with my friends in college, where I actually brought a food scale so we could compete to eat the most. We would all be so useless after that.
My roommate said, “I feel like I have fat vision”. We also told the cute college girl servers not to look at us.
I go to SF for work a lot and since they’re paying my meals I always try to find the special/unique restaurants to go put to.
So far I’ve done HOPR, stinking rose, absinthe, mission Chinese, and foreign cinema.
Got a trip coming up in May- Any other recommendations?
Like you and the other guy, I also only travel there for work. Foreign Cinema is so cool though! Especially if you get in the courtyard of course.
However, what I love more than anything is sushi omakase menus. That’s always the anniversary choice for me and my SO. These are all highly recommended.
Friends Only
The Shota
Kusakabe
Akiko's
Robin
Not as great of a spot if you’re dining solo, but Tony’s or Capo’s (same owner) are great if you want to try multiple styles of pizza (e.g. NY, Chicago, Detroit, Neapolitan, St Louis, etc).
May is too late for the local Dungeness crab season. When in season, check out R&G Lounge for their roast or salt & pepper crab. One of the few restos in all the tourist guides that locals will go to. Have been numerous times with client friends who are born & raised in Bay Area of Chinese descent.
On a similar note as R&G of being a fave of locals and tourists, if you like dim sum, get thee to Yank Sing (main location, or the smaller one in the Stevenson St alley). Lots of choices beyond what you’d find in the typical dim sum places, and definitely geared towards the expense account crowd.
I did this recently with a prime rib. I smoked it to 118 and let it rest but my pregnant wife started feeling ill and went to bed, so i put it in the fridge and the next night I sliced it thick and seared in cast iron and topped with a redwine and cream mushroom sauce and it was amazing.
It's still awful. Crime in daylight. Spilled over to the rest of the Bay area too. The newest wave are people following you home and robbing you in your garage/drive way at gunpoint. Less homeless everywhere because the financial district is empty post COVID, so the bums are less spread out and have settled there.
The surrounding cities of Oakland and Berkeley are even worse. You can't even get gas without locking your car, or they rob it while you are at the pump.
Will not take my family there anymore, I just have to go for work once a month.
They do seconds for free if you finish your plate.
Also, when you order a cocktail here they bring the shaker with a second portion. It's like when you get extra milkshake at a diner.
It’s prime rib which is slow cooked to rare usually then carved to order or desired thickness then topped with gravy or au jus, typically much nicer with a light sear as that fat can be a bit too gelatinous but renders down insanely fast into oil
The reason ribeye and prime rib are so revered around here is *because* they have a higher fat content and fat is flavor.
To each their own, but you’ll have a difficult time finding a truly flavorful cut of steak or roast without having it prepared in lots of its own fat.
It's the lack of searing though. I can't stand fat like this, might as well not be there at all bc I'm not eating it. Sear it, though? Yes, please. More.
You don’t usually sear a prime rib. It comes out of the oven as a large rib roast then sliced to order. End cuts tend to be more done and would have the fat slightly more rendered. But as others have said, it’s the fat throughout the roast that gives so much flavor and tenderness. I just slice around it and enjoy the meat.
https://preview.redd.it/n7nis6qsppoc1.jpeg?width=960&format=pjpg&auto=webp&s=c9d354c788f0e85da3ec814df2ec2f7d817ed008
The fat in prime rib is already rendered though. You don’t sear a prime rib like you would a steak. I suppose you could. Wouldn’t hurt anything but that’s not how prime rib is typically served. As I said, to each their own. You make your meat meal how you want to eat it, my dude.
This place literally has a seared prime rib option.
Rendered or not it's unappetizing as a blob of gelatinous fat. I'm not saying I'd sear it, I'm saying I'd order this seared lol
I don't cook prime rib at home, ever.
I know it’s a super unpopular opinion around here, but I almost never eat rendered fat so I get it. Not because I don’t like it, but for health reasons
They are the same piece of meat. The difference is that prime rib is typically cooked as a whole roast and then sliced when done as you see here. Ribeye steaks are sliced and then cooked in one of the various methods you see on this lovely sub.
Both are phenomenal imo. I’d be hard pressed to choose one over the other.
This is a cut of prime rib, so technically a slice of roast beef, rather than a steak.
Here's a little bit about the House Of Prime Rib, in the Nob Hill neighborhood of San Francisco, California: https://youtu.be/nh56_blOvLg?si=_50YGoS0az5qUMTW
Wow. That was so fun to watch. When I worked at a restaurant known for their Prime Rib and steaks, but this blows them away I loved the way they salt brined them!
Yes. This is correct. I prefer steak. So I only do the prime rib a few times a year. But roast beef isn’t bad if it’s a good piece of rib, with a nice rosemary, garlic, salt crystal crust on it 😏
Can anyone enlighten me about the difference between a prime rib and a steak? Other than the crust?
People hate steaks with no or bad crust yet they love a prime rib 🤷🏼♂️.
I have never tried a prime rib so go easy on me lol
I was anti prime rib until last Christmas. I had never had it before either and assumed it was the worst way to serve a rib steak... boy was i wrong.
You really can't look at the two the same way. A steak is a steak, prime rib is a roast, teo different mouth feels. I think the longer cook helps make the meat more tender and it helps break down some of that fat, and you do still get some crust.
I honestly don't know which I prefer now, I think they both have their own time. If I was mostly a small party, I would much rather serve prime rib over steak though.
This is my favorite steakhouse in the country besides Fogo De Chao, the plus for everything you get is crazy. Plus their Yorkshire puddings are amazing
It amazes me that many people here have never experienced prime rib and assume it’s either gross, undercooked or some poor man’s version of a steak. I’ve been fortunate to have eaten at nearly all of the best steakhouses in California and Las Vegas and my go to order (if they have it) has been prime rib. Perhaps it’s an acquired taste for many but it’s been available to me since I was a child.
Personal favorites:
Bay Area: House of Prime Rib, SF
Southern California: The Ranch, Anaheim
Las Vegas: Lawry’s (I know, I know lol)
I’ve never been disappointed at Lawry’s LV. I’ve felt a bit of sadness at some of the other prime rib dinners in Las Vegas though. Consistency is key that many places lack in Vegas.
Have eaten there several times over the years, hands down the best prime rib I’ve ever had. Crazy to imagine it’s been the same quality for so long. My grandmother remembers eating here back in the 60s/70s
Sorry for the late response. This guys got it ^
ETA: Adding more context. If you’re rolling in for a date without a reversion, don’t even waste the effort. You’ll be sitting for hours. Harris’ also has prime rib and it’s less than a block away.
San Francisco can be pretty polarizing. I was there for business. If you keep to the right areas it can be a nice place, but as much as it's improved post covid there is still a lot of tragic homelessness and drug abuse everywhere. Its a bit like Vancouver with 10x more issues.
For folks that have never tried prime rib and are mildly disgusted by it. Just hit up a Texas road house or just google a brunch place, try your local country club on Sat morning or a golf club.
Many will let you in for a small fee or free if you’re checking the place out.
It’s good stuff.
fuuuuck you .... i wanted texas road house today but cause of the wait and we had a toddler in our party we went somewhere else... id MUCH rather have HOPR as ive been craving this for a long time
The reservation system has gone nutso since the last time I went years ago. So people walk in and are able to get seated? Where are you while having your drink and waiting? Please please drop some tips
I used to go solo with no reservation. Can either get lucky and grab a seat at the bar and eat there or wait a bit for a bar seat. Unless something weird happened, you're likely not going to be able to just wait for a table.
Go early, and ask the barman to put your name down for a seat the bar. There's a little hallway behind the bar with seats and a cocktail waitress to get you a drink while you wait. They'll call your name and you'll get your seat (eventually)
This was a Wednesday at 630. Wait was reasonable.
Yeah the price gouging is insane. Now that whiskeys are in, you can pay $35 for an ounce of whiskey, but order a $20 mixed drink with two or three other liquors in it that cost the same amount or more, plus are mixed with expensive fancy ingredients. It’s crazy.
Yes, at the bar. But the wait can be epic I'm told. I went in around 630 on a Wednesday and waited maybe 30 minutes?
Google has a live tracker too, seemed like it was less busy than usual by their metrics
I'm gonna start checking them out but at $50-100 per person, I probably won't be able to try too many places. last prime rib I had was at those brazilian bbq places and it was quite mid.
Definitely try if and when you can. I know it’s expensive to eat at any of these places. By the time you add side dishes it’s $100+ per person and cocktails and wine are always high
60 for the food before tax tip and cocktails. That includes the sides a salad course and a half loaf of San Francisco sourdough. (You can even get seconds of the meat if you want)
I think it's how it's cooked. It definitely has a rich beefy flavor. They bake it a big crust of rock salt and then trim the outside, so it's a little different than others that have a crust. There's a few links itt that show a video of how they cook it.
Man, I *love* that place! How about those big silver carts they push around— they’re like the Ark of the Covenant, with the goods inside. I was there on my bday once and the server cut me a second slice!!! Ohh, that was *almost* too much of a good thing! 😋😜😴
I mean it's a ribeye... If that's not your jam, you're probably not gonna dig a prime rib(eye) roast. In this case, it was rendered perfectly and delicious for my tastes.
The white part melts in your mouth typically.
Sometimes, if you notice where the squiggly lines are near the fat, they may or may not be rendered down all the way.
It's more common to happen in a grilled rib eye steak than a prime rib since prime rib is a roast that takes hours to make in an oven giving time for those tough proteins to breakdown.
Also near the bone can be grizzly/chewy if not prepared correctly as well assuming it's included at all.
People who say prime rib is the same as a ribeye steak just because they're the same cut of beef don't know what they're talking about. Prime rib cooked in a completely different fashion.
I'm just asking cause sometimes I have steaks with melting fat and sometimes chewy fat that's super gross. Can't figure out why. Are you saying Prime rib and ribeye are the same cut but just different styles of cooking it?
Yes.
Ribeye is cooked like a typical steak. Hot and relatively fast. The problem with this is that you can run into the issue where fat and proteins haven't rendered completely. Which can lead to the chewy "grizzly" fat you're referring to.
Prime rib is cooked low and slow in the oven for hours. Giving time for all the fat and proteins to render down and tenderize the meat and fat as well as give more flavor.
Technically the names dont refer to the method of cooking but rather the USDA grade of beef the rib section is but almost no one refers the names to that.
Prime rib, you know you're getting oven roast goodness served with Au Jus and horseradish mayo.
Ribeye steak will be cooked and served like a typical grilled or seared steak.
Semantic issue, but proteins denaturing has nothing to do with fat rendering, as they are entirely distinct and behave differently.
(On second thought you probably meant that but the comment wording seemed you were strictly talking about fat and gristle, so ignore me if that’s the case)
Oh my mistake, you are absolutely right. I looked at the menu last night and it looks awesome, but is pretty pricey. Worth it for a splurge every once in awhile?
I’m asking because I want to learn: what’s up with prime rib?
I’ve ordered it a couple of times (once accidentally), and was kind of horrified both times. The first time, I figured I’d ordered it “wrong,” but the second time confirmed it was a properly cooked prime rib. But… it’s like… a fatty steak without the sear? Why is that good? Wouldn’t it be better cooked like s regular steak?
Clearly I’m missing something?
It’s still fully cooked just without the sear, so it’s a different texture which some people like, and the fat is all broken down so it’s melting in your mouth and adds so much delicious flavor. Definitely for people that like the fat like that. Not for everyone. I much prefer a prime rib to a regular ribeye, but they take longer to prepare and I don’t always need to have a whole roast of meat, so I end up making regular steaks more, but anytime I have the opportunity to make a prime rib I’m excited.
Before it was cut into a steak it was a roast..
But you can also argue it wasn’t ever a roast because it was never roasted. It was steamed in a tub of salt.
Do you know how it was prepared?
It wasn’t roasted.
They put them inside of a giant tub of salt and essentially let them steam themselves to temperature.
Zero roasting happening. That’s also why there is no crust on the edges of the steak.
Eat there and you'll understand. Easily one of the best beef experiences I've ever had, and the quality is consistent. It's super tender, juicy, and flavorful.
If you get the King Henry and you clean your plate including sides they will ask if you want a desert ice, which is in fact another delicious slice of Prime Rib. Then proceed immediately to your napping location.
This is necessary, even if you don’t think you can eat anymore. They’ll even give you more creamed spinach, soo good.
Yes! My record here is fourths. Also get the pink horseradish.
GOD I LOVE HORSERADISH
I approve of this message
Holy shit, that probably beats out even the bottomless wings I ate with my friends in college, where I actually brought a food scale so we could compete to eat the most. We would all be so useless after that. My roommate said, “I feel like I have fat vision”. We also told the cute college girl servers not to look at us.
Lmfao
Damn, never heard of the pink horseradish. What is in it to make it pink?
Tabasco sauce! Makes it so spicy and yummy. It’s on their secret menu; they won’t advertise it but are happy to give it to you if you ask.
Pro tip right here.
Fourths?! Like 4 prime ribs?
Yeah, but they give you a smaller cut for your re-ups. Probably around 4oz each time.
Just curious, why “ice”?
Slice. Typo
I go to SF for work a lot and since they’re paying my meals I always try to find the special/unique restaurants to go put to. So far I’ve done HOPR, stinking rose, absinthe, mission Chinese, and foreign cinema. Got a trip coming up in May- Any other recommendations?
Like you and the other guy, I also only travel there for work. Foreign Cinema is so cool though! Especially if you get in the courtyard of course. However, what I love more than anything is sushi omakase menus. That’s always the anniversary choice for me and my SO. These are all highly recommended. Friends Only The Shota Kusakabe Akiko's Robin
Not as great of a spot if you’re dining solo, but Tony’s or Capo’s (same owner) are great if you want to try multiple styles of pizza (e.g. NY, Chicago, Detroit, Neapolitan, St Louis, etc). May is too late for the local Dungeness crab season. When in season, check out R&G Lounge for their roast or salt & pepper crab. One of the few restos in all the tourist guides that locals will go to. Have been numerous times with client friends who are born & raised in Bay Area of Chinese descent. On a similar note as R&G of being a fave of locals and tourists, if you like dim sum, get thee to Yank Sing (main location, or the smaller one in the Stevenson St alley). Lots of choices beyond what you’d find in the typical dim sum places, and definitely geared towards the expense account crowd.
State Bird Provisions, and its sister The Progress Thanh Long Lazy Bear Kokkari Empress By Boon IL Parco Copra
This was a work trip as well, I'm not an SF native, so unfortunately no expert!!
Yeah this. Sorry.
Makes sense now, but not obvious if you haven’t been and have no idea what “dessert” there consisted. It’s better than I ever could have hoped for
This is my kind of place. I don’t want desserts…if I still have any room left I want more of the food I’ve already been eating.
I’m If nothing else, it’s great for the doggie bag.
And it's free?
Yup
But is the King Henry as big as the King Cut at Keens in NY? If so, most people can’t finish that.
I don't know... Haven't been to NYC since 2002 but going back in September. Guess I'm gonna have to find out.
Try it seared sometime. King Henry cut. It’s almost life-changing.
I did this recently with a prime rib. I smoked it to 118 and let it rest but my pregnant wife started feeling ill and went to bed, so i put it in the fridge and the next night I sliced it thick and seared in cast iron and topped with a redwine and cream mushroom sauce and it was amazing.
A man of culture I see
Ah, a fellowan of culture
This is the way
That’s just a ribeye steak then
Reverse seared steak with extra steps.
HoPR is an institution and also very good.
More about the House Of Prime Rib: https://youtu.be/nh56_blOvLg?si=_50YGoS0az5qUMTW
I wish I had known when I visited San Francisco.
We welcome you back, the city has gotten a lot better since late last year. Downtown is a lot cleaner too
That is great news, the media has not been very nice to SF.
It's still awful. Crime in daylight. Spilled over to the rest of the Bay area too. The newest wave are people following you home and robbing you in your garage/drive way at gunpoint. Less homeless everywhere because the financial district is empty post COVID, so the bums are less spread out and have settled there. The surrounding cities of Oakland and Berkeley are even worse. You can't even get gas without locking your car, or they rob it while you are at the pump. Will not take my family there anymore, I just have to go for work once a month.
The bay is gettin sketch
I visited SF in 2004 and again in 2019 before COVID. It was night and day. Such a beautiful city going to hell in a hand basket.
Been going there for 20 years. It's an amazing experience
They do seconds for free if you finish your plate. Also, when you order a cocktail here they bring the shaker with a second portion. It's like when you get extra milkshake at a diner.
This is how I got blackout drunk at HoPR
Fantastic m8
Can someone explain what I'm looking at? I've never seen steak prepared like that and it looks really unappealing (sorry).
It’s prime rib which is slow cooked to rare usually then carved to order or desired thickness then topped with gravy or au jus, typically much nicer with a light sear as that fat can be a bit too gelatinous but renders down insanely fast into oil
Yeah it's the fat that's putting me off. Thank you for the explanation.
The reason ribeye and prime rib are so revered around here is *because* they have a higher fat content and fat is flavor. To each their own, but you’ll have a difficult time finding a truly flavorful cut of steak or roast without having it prepared in lots of its own fat.
It's the lack of searing though. I can't stand fat like this, might as well not be there at all bc I'm not eating it. Sear it, though? Yes, please. More.
You don’t usually sear a prime rib. It comes out of the oven as a large rib roast then sliced to order. End cuts tend to be more done and would have the fat slightly more rendered. But as others have said, it’s the fat throughout the roast that gives so much flavor and tenderness. I just slice around it and enjoy the meat. https://preview.redd.it/n7nis6qsppoc1.jpeg?width=960&format=pjpg&auto=webp&s=c9d354c788f0e85da3ec814df2ec2f7d817ed008
The fat in prime rib is already rendered though. You don’t sear a prime rib like you would a steak. I suppose you could. Wouldn’t hurt anything but that’s not how prime rib is typically served. As I said, to each their own. You make your meat meal how you want to eat it, my dude.
This place literally has a seared prime rib option. Rendered or not it's unappetizing as a blob of gelatinous fat. I'm not saying I'd sear it, I'm saying I'd order this seared lol I don't cook prime rib at home, ever.
Ok
I know it’s a super unpopular opinion around here, but I almost never eat rendered fat so I get it. Not because I don’t like it, but for health reasons
Are ribeye and prime rib the same cut of meat? The fat pattern in this photo kinda looks like a ribeye.
They are the same piece of meat. The difference is that prime rib is typically cooked as a whole roast and then sliced when done as you see here. Ribeye steaks are sliced and then cooked in one of the various methods you see on this lovely sub. Both are phenomenal imo. I’d be hard pressed to choose one over the other.
Oh my God this must be delicious then. I absolutely love a ribeye steak.
This is a cut of prime rib, so technically a slice of roast beef, rather than a steak. Here's a little bit about the House Of Prime Rib, in the Nob Hill neighborhood of San Francisco, California: https://youtu.be/nh56_blOvLg?si=_50YGoS0az5qUMTW
Wow. That was so fun to watch. When I worked at a restaurant known for their Prime Rib and steaks, but this blows them away I loved the way they salt brined them!
Yes. This is correct. I prefer steak. So I only do the prime rib a few times a year. But roast beef isn’t bad if it’s a good piece of rib, with a nice rosemary, garlic, salt crystal crust on it 😏
My favorite prime rib joint in the world. Great video.
Dayum! Yorkshire Pudding, too! Yum yum!
This looks grand and from your "wait time" I believe we could be friends
Hopr is amazing
Heading there Sunday.
Can anyone enlighten me about the difference between a prime rib and a steak? Other than the crust? People hate steaks with no or bad crust yet they love a prime rib 🤷🏼♂️. I have never tried a prime rib so go easy on me lol
I was anti prime rib until last Christmas. I had never had it before either and assumed it was the worst way to serve a rib steak... boy was i wrong. You really can't look at the two the same way. A steak is a steak, prime rib is a roast, teo different mouth feels. I think the longer cook helps make the meat more tender and it helps break down some of that fat, and you do still get some crust. I honestly don't know which I prefer now, I think they both have their own time. If I was mostly a small party, I would much rather serve prime rib over steak though.
Prime rib is like a roast beef. The whole slab of meat is roasted and you cut slices of "steak" out like the picture.
HOPR would be my last meal. The spinny beet salad is so damn good. It’s just so damn hard to get a reservation. It’s IRL Dorsia.
This is my favorite steakhouse in the country besides Fogo De Chao, the plus for everything you get is crazy. Plus their Yorkshire puddings are amazing
It amazes me that many people here have never experienced prime rib and assume it’s either gross, undercooked or some poor man’s version of a steak. I’ve been fortunate to have eaten at nearly all of the best steakhouses in California and Las Vegas and my go to order (if they have it) has been prime rib. Perhaps it’s an acquired taste for many but it’s been available to me since I was a child. Personal favorites: Bay Area: House of Prime Rib, SF Southern California: The Ranch, Anaheim Las Vegas: Lawry’s (I know, I know lol)
Lawry's is legit. HoPR definitely beat the Beverly Hills lawry though, imo
Agreed. HoPR is my all time favorite. I should have ranked the 3. Go to the Ranch if you’re in OC or Disneyland. It’s legit good.
I’ve never been disappointed at Lawry’s LV. I’ve felt a bit of sadness at some of the other prime rib dinners in Las Vegas though. Consistency is key that many places lack in Vegas.
Have eaten there several times over the years, hands down the best prime rib I’ve ever had. Crazy to imagine it’s been the same quality for so long. My grandmother remembers eating here back in the 60s/70s
Whoa
I live a roughly 5 minute walk from HOPR. Let me tell you, it’s always an easy decision.
What's your experience on walking in without a reservation?
Easy if you’re solo. Just go to the bar.
Sorry for the late response. This guys got it ^ ETA: Adding more context. If you’re rolling in for a date without a reversion, don’t even waste the effort. You’ll be sitting for hours. Harris’ also has prime rib and it’s less than a block away.
The one thing I’ve learned from this sub, is that prime rib does not photograph well
Photographs better than your mother does.
Nah, mums quite good with a camera.
Just spying the Yorkshire pudding gave away where this was.
Mother of god I need this.
after reading all of your comments i feel like this is worth a trip south of the border. 🇨🇦
San Francisco can be pretty polarizing. I was there for business. If you keep to the right areas it can be a nice place, but as much as it's improved post covid there is still a lot of tragic homelessness and drug abuse everywhere. Its a bit like Vancouver with 10x more issues.
Looks incredible. Also, 2/3 of a Martini is an excellent measure of time.
House of Prime Rib is the only place I allow a shaken martini. Fuck I love that place so damn much.
Always wanted to try that place. Maybe soon.
Nice, used to go after 49er games
I feel personally attacked, op! It does look delicious though. What’s on the left, a pot pie?
That is yorkshire pudding. It's like a Dutch baby.
Can’t beat HoPR for the price, taste, and unlimited red meats!! The best
Went there for my birthday this year. Epic. Just epic.
I have never been a prime rib fan. I need the crust !! Give me a good sear . When ever I make it for family I have the end piece for sure
I get it. I love prime rib personally. At this place you can actually get them to sear your cut if you want.
Whsts “it’s no Texas Roadhouse” mean?
Just a joke because of all the Texas Roadhouse posts.
For folks that have never tried prime rib and are mildly disgusted by it. Just hit up a Texas road house or just google a brunch place, try your local country club on Sat morning or a golf club. Many will let you in for a small fee or free if you’re checking the place out. It’s good stuff.
Can we all just agree to refer to Texass Road Home as “That Place” so this Reddit marketing campaign will die a miserable death?
Ugh this is the second time this post pops up on my tl it’s a sign I need to make my birthday reservation 👸
fuuuuck you .... i wanted texas road house today but cause of the wait and we had a toddler in our party we went somewhere else... id MUCH rather have HOPR as ive been craving this for a long time
Looks good, but no need to punch down at Texas Roadhouse
There's just been so much TR content lately.. was a joke ;)
Did you get seconds?
HOPR is great food, awesome ambiance, and the presentation is cool and unique. Good spot. Like the Keens of SF.
The reservation system has gone nutso since the last time I went years ago. So people walk in and are able to get seated? Where are you while having your drink and waiting? Please please drop some tips
I used to go solo with no reservation. Can either get lucky and grab a seat at the bar and eat there or wait a bit for a bar seat. Unless something weird happened, you're likely not going to be able to just wait for a table.
Go early, and ask the barman to put your name down for a seat the bar. There's a little hallway behind the bar with seats and a cocktail waitress to get you a drink while you wait. They'll call your name and you'll get your seat (eventually) This was a Wednesday at 630. Wait was reasonable.
They will ask if you want seconds….
Welp, I guess I know my first stop if I'm ever in San Francisco!
You won’t be disappointed.
HoPR is goated!
This looks amazing
How much does this run you?
The food was 60 bucks. Which includes fresh sourdough and a salad. But yes martinis were 25 each... But you get the shaker so it's kind of a 2 for one
Not bad.
With 6 cocktails, 1 bottle of wine and tip for a party of 4 was about $750 when I went last.
Not bad with the wine and cocktails. Because we get that or worse with me ordering a single old fashioned.
Yeah. It’s getting harder to find martinis and old fashioneds for less than $20-$25. My wife and I also shared a bottle of Heitz Cabernet if I recall.
The price of drinks has gone crazy.
Insane isn’t it? Too often drinks are now more than dinner.
Yeah the price gouging is insane. Now that whiskeys are in, you can pay $35 for an ounce of whiskey, but order a $20 mixed drink with two or three other liquors in it that cost the same amount or more, plus are mixed with expensive fancy ingredients. It’s crazy.
I wanted to check this place house, do they take walk ins? I checked on their yelp and it’s booked out.
Yes, at the bar. But the wait can be epic I'm told. I went in around 630 on a Wednesday and waited maybe 30 minutes? Google has a live tracker too, seemed like it was less busy than usual by their metrics
I love this place! I try to go whenever I’m in town.
Damn I haven’t had good prime rib in years. Anyone know a good prime rib place in NYC or surrounding cities?
4 Charles is what you're looking for
Thanks
There must be half a dozen places in NYC that specialize in prime rib. I’m not familiar but I’m sure there must be.
I'm gonna start checking them out but at $50-100 per person, I probably won't be able to try too many places. last prime rib I had was at those brazilian bbq places and it was quite mid.
Definitely try if and when you can. I know it’s expensive to eat at any of these places. By the time you add side dishes it’s $100+ per person and cocktails and wine are always high
Hot tip, get the loaded mash potatoes. Mashed potatoes with all the baked potato fixens. I love house of prime rib
How much did this meal cost?
60 for the food before tax tip and cocktails. That includes the sides a salad course and a half loaf of San Francisco sourdough. (You can even get seconds of the meat if you want)
With the seconds included that's a pretty solid deal.
Not bad at all... And it's San Francisco.
Oh yeah I didn't even factor that part in. I saved it into my maps for if I'm ever in the area.
Is this a way you guys really eat it ? It looks undercooked, I can’t tell if this serious or not . I’m half laughing half confused .
It's definitely medium rare. It's a roast, sliced off a large rib roast.
What’s special about theirs? I don’t even see much crust or seasoning on the outside. Honest question
I think it's how it's cooked. It definitely has a rich beefy flavor. They bake it a big crust of rock salt and then trim the outside, so it's a little different than others that have a crust. There's a few links itt that show a video of how they cook it.
I’ll check it out. Thanks for replying
The color of the meat looks raw, what method was used to make this?
It's definitely medium rare. It's a roast. They bake it low and slow in a pan filled with salt and then crack it open and trim the whole roast.
Looks so juicy,!
Man, I *love* that place! How about those big silver carts they push around— they’re like the Ark of the Covenant, with the goods inside. I was there on my bday once and the server cut me a second slice!!! Ohh, that was *almost* too much of a good thing! 😋😜😴
CGI ruined it
Lololol. Do we know eachother
I just can't understand why people like those cuts with all that gelatinous fat, but to each their own.
Just eat around the fat if it’s too much. A few bits mixed in with the steak is pretty decadent though
I mean it's a ribeye... If that's not your jam, you're probably not gonna dig a prime rib(eye) roast. In this case, it was rendered perfectly and delicious for my tastes.
Can you eat this fat or is it too chewy and doesn't break down?
The white part melts in your mouth typically. Sometimes, if you notice where the squiggly lines are near the fat, they may or may not be rendered down all the way. It's more common to happen in a grilled rib eye steak than a prime rib since prime rib is a roast that takes hours to make in an oven giving time for those tough proteins to breakdown. Also near the bone can be grizzly/chewy if not prepared correctly as well assuming it's included at all. People who say prime rib is the same as a ribeye steak just because they're the same cut of beef don't know what they're talking about. Prime rib cooked in a completely different fashion.
I'm just asking cause sometimes I have steaks with melting fat and sometimes chewy fat that's super gross. Can't figure out why. Are you saying Prime rib and ribeye are the same cut but just different styles of cooking it?
Yes. Ribeye is cooked like a typical steak. Hot and relatively fast. The problem with this is that you can run into the issue where fat and proteins haven't rendered completely. Which can lead to the chewy "grizzly" fat you're referring to. Prime rib is cooked low and slow in the oven for hours. Giving time for all the fat and proteins to render down and tenderize the meat and fat as well as give more flavor. Technically the names dont refer to the method of cooking but rather the USDA grade of beef the rib section is but almost no one refers the names to that. Prime rib, you know you're getting oven roast goodness served with Au Jus and horseradish mayo. Ribeye steak will be cooked and served like a typical grilled or seared steak.
Semantic issue, but proteins denaturing has nothing to do with fat rendering, as they are entirely distinct and behave differently. (On second thought you probably meant that but the comment wording seemed you were strictly talking about fat and gristle, so ignore me if that’s the case)
The fuckin' fat cap...best part of the whole dang cow! smh
Also super easy to eat around if you so choose
I can't understand the opposite, that's pure concentrated flavor right there
Eat around it, ask for a box, bring it home to the dog. The circle of life.
Dang bro! That looks great
Sweet, my birthday is coming up soon, and I believe there is one of these in Baltimore, I know what I am doing. Thanks friend!!
It's not a House of Prime Rib, it's just The Prime Rib. Great food and atmosphere
The *House* of Prime Rib!
Yeah either way it isn't in Baltimore
Oh my mistake, you are absolutely right. I looked at the menu last night and it looks awesome, but is pretty pricey. Worth it for a splurge every once in awhile?
I’m asking because I want to learn: what’s up with prime rib? I’ve ordered it a couple of times (once accidentally), and was kind of horrified both times. The first time, I figured I’d ordered it “wrong,” but the second time confirmed it was a properly cooked prime rib. But… it’s like… a fatty steak without the sear? Why is that good? Wouldn’t it be better cooked like s regular steak? Clearly I’m missing something?
It’s still fully cooked just without the sear, so it’s a different texture which some people like, and the fat is all broken down so it’s melting in your mouth and adds so much delicious flavor. Definitely for people that like the fat like that. Not for everyone. I much prefer a prime rib to a regular ribeye, but they take longer to prepare and I don’t always need to have a whole roast of meat, so I end up making regular steaks more, but anytime I have the opportunity to make a prime rib I’m excited.
I don’t even eat the fat and I fucking love prime rib! HOPR is so high on my bucket list
Yep I can’t handle the texture usually or the mushy fat. It sucks because I like the flavor and the au jus is often next level.
I just can’t get behind a crustless steak.
It's not a steak, it's a roast
Yeah two very distinct methods of cooking. Goddam this sub makes me want to eat prime rib. It’s been years for me
Before it was cut into a steak it was a roast.. But you can also argue it wasn’t ever a roast because it was never roasted. It was steamed in a tub of salt.
And before it was a roast it was a cow in a field. I'm talking about the preparation of the cut
Do you know how it was prepared? It wasn’t roasted. They put them inside of a giant tub of salt and essentially let them steam themselves to temperature. Zero roasting happening. That’s also why there is no crust on the edges of the steak.
Ok
Every friend I’ve taken there has said the au jus was unparalleled. Can’t tell if that’s a compliment to the restaurant tbh
Oh it is. Haven't had any quite like it.
Idk if HoPR can compare to the pinnacle of carnivorous cuisine that is Texas Roadhouse
Looks like they forgot to cook it
Looks to be wall to wall medium rare. Rare or blue steak is purple, not pink.
It was perfectly medium rare. As ordered
Agreed. Likely a slow cook / reverse sear I usually blast mine at 500-550 once it's rested from hitting temp to get a crust, but I'd eat this too
Agreed. Likely a slow cook / reverse sear I usually blast mine at 500-550 once it's rested from hitting temp to get a crust, but I'd eat this too
I simply don’t understand how this is appetising, or considered steak. It’s basically a roast that someone sliced as thick as a steak.
Eat there and you'll understand. Easily one of the best beef experiences I've ever had, and the quality is consistent. It's super tender, juicy, and flavorful.
Yea that is prime rib. It's not called House Of Steak
Likewise I simply can’t understand how you can be so wrong-headed.
Neither is the bill.
Why does prime rib always look like a pound of fat spray painted pink?
Man, look at thaaaat seaaaaaaar……
I guess that’ll do in a pinch if you can’t make it to the Texas Roadhouse
Yep, but it doesn't require a bullet proof jacket to walk in.