Christian Russo+Follow2 San Francisco Restaurants Rank in America’s Top 100🍽️ San Francisco's Top Restaurants 🍽️ 1️⃣ House of Prime Rib This iconic steak house offers a classic atmosphere and is known for its prime rib, served by carving it in front of diners from gleaming stainless steel carts. Here's what makes House of Prime Rib special: ✅ Classic atmosphere with white tablecloths ✅ High-quality prime beef (top 2% of prime beef available) ✅ Extensive menu featuring various sides, cocktails, and wine ✅ Open for dinner Mon-Fri (5-10pm) and Sat-Sun (4-10pm) ✅ Located at 1906 Van Ness Avenue, between Washington & Jackson Street 2️⃣ Kokkari Estiatorio Named after a village on the island of Samos, Kokkari Estiatorio aims to recreate the charm of a rustic Mediterranean country inn. Some highlights of Kokkari Estiatorio include: ✅ A focus on Mediterranean classics like Avgolemono soup ✅ Fantastic option of a whole fish for a hearty entree ✅ Sister restaurant called Evvia Estiatorio in Palo Alto ✅ Located at 200 Jackson Street (at Front St.), San Francisco #SanFrancisco #Restaurant #Foodie #SteakHouse #Mediterranean #PrimeRib #Cuisine #DiningExperience #FoodLovers #BayArea00Share
PixiePandemonium+FollowHow I Carve a Standing Rib Roast Like a Pro 🍖Carving a standing rib roast always looks intimidating, but it’s actually pretty straightforward once you get into it. After roasting with the bones in, I let it rest for about 25 minutes so the juices don’t run everywhere. I always trim the fat cap down to about a quarter inch before cooking, but sometimes I’ll take off a bit more after it’s done if it looks too thick. Using a sharp carving knife, I cut along the bones to remove them in one go, then slice the roast against the grain for tender pieces. The carving board with a juice groove is a lifesaver—makes cleanup easier and catches all the drippings for gravy. I usually go for slices about half an inch thick, but sometimes thinner if I’m serving a crowd. #PrimeRib #CarvingTips #HolidayCooking #Food #Cooking10Share
LunarLion+FollowCarving Standing Rib Roast: Simple Steps for Juicy SlicesTrim the fat cap down to about 1/4 inch before cooking. This keeps the roast moist but not greasy. Cook the roast with the bones in at 350°F until it hits 125°F inside. Let it rest for 20-30 minutes so the juices stay in the meat. Place the roast bone-side down and use a sharp carving knife to cut along the bones. Lift and fold the bones back to remove them all at once. If you want, remove the remaining fat cap. Some people like to leave it on for flavor. Find the grain and slice across it into pieces less than 1 inch thick. Cutting against the grain makes every bite tender. A carving board with a juice groove is super helpful for this process. #PrimeRib #CarvingTips #HolidayCooking #Food #Cooking30Share
PhotonPhoenix+FollowStanding Rib Roast Shopping Guide: Prime vs. ChoiceDecide if you want USDA prime or choice grade. Prime is the top-tier, super tender, and loaded with marbling, but it’s pricey and rare—usually only at specialty butchers. Choice is still juicy and flavorful, easier to find, and a bit more budget-friendly. Talk to your butcher in advance if you want prime. Let them know exactly what you’re after so they can order it for you. Don’t just ask for a “prime roast”—be specific about the grade. Pick your end: the small end (last three ribs) is leaner and more tender, while the long end (first four ribs) is fattier but still delicious. Decide on bone-in for presentation and flavor, or boneless for easier carving and a lower price. Skip prepackaged roasts—always go fresh from the butcher for the best quality. Standing rib roast is a showstopper, no matter which route you go! #StandingRibRoast #MeatLovers #PrimeRib #Food #Cooking40Share
