Do you love the House Of Prime Rib Creamed Spinach Recipe? This dish is a true San Francisco legend.
Many people want to know how to make House Of Prime Rib Creamed Spinach Recipe at home. It is creamy, savory, and perfectly seasoned.
This guide shows you the best House Of Prime Rib Creamed Spinach Recipe. You will love every single bite of this classic side dish.
What Makes This Recipe Special
The flavor is rich and very deeply savory. It uses a touch of bacon for smoky notes. The texture is silky smooth but not watery.
It feels like velvet on your tongue. This recipe is surprisingly easy to follow. You do not need fancy chef skills. It takes about thirty minutes from start to finish.
You can find more about classic steakhouse sides to pair with your meal. It is a quick way to impress your guests.
Equipment List
- Large Skillet: You need this to sauté the onions and bacon. It provides enough space for the spinach to wilt.
- Whisk: This tool helps you create a smooth sauce. It prevents lumps from forming in the flour.
- Chef’s Knife: You use this to finely chop the spinach. A sharp blade makes the work very fast.
- Measuring Cups: These ensure your cream and milk ratios are perfect. Consistency is key for a great sauce.
- Wooden Spoon: This is best for stirring the thick mixture. It helps you scrape the bottom of the pan.
Ingredients You Need for House Of Prime Rib Creamed Spinach Recipe
- Frozen Chopped Spinach: This is the base of the dish. It is easy to use and very convenient.
- Bacon strips: These add a salty and smoky flavor. The fat helps cook the onions perfectly.
- Yellow Onion: This provides a subtle sweetness to the base. Make sure to mince it very finely.
- All-Purpose Flour: This acts as a thickener for the sauce. It creates a sturdy and creamy base.
- Whole Milk: It makes the sauce light yet very creamy. Use cold milk for the best results.
- Heavy Cream: This adds luxury and a rich mouthfeel. It is essential for the steakhouse style.
- Nutmeg: A tiny pinch brings out the earthy flavors. It is the secret ingredient for spinach.
- Butter: This adds more richness to the roux. It makes the final dish shine beautifully.
How to Assemble
- Squeeze all the water out of the spinach. Use a clean kitchen towel for this task. The spinach must be very dry before cooking.
- Fry the bacon pieces in your large skillet. Cook them until they are very crispy and brown. Remove the bacon but keep the rendered fat.
- Add the minced onions to the hot bacon fat. Sauté them until they are soft and clear. This should take about five minutes on medium.
- Stir the butter into the skillet with the onions. Sprinkle the flour over the mixture very slowly. Whisk constantly for two minutes to cook the flour.
- Pour in the milk and the heavy cream slowly. Keep whisking so the sauce stays very smooth. Let it simmer until it starts to thicken up.
- Fold the dried spinach into the creamy white sauce. Add the crispy bacon bits back into the pan. Stir well to coat every bit of spinach.
- Season the mixture with salt, pepper, and nutmeg. Let it cook for five more minutes on low. Serve it hot while it is still very creamy.
Recipe Success Tips
- Always squeeze the spinach until no more liquid comes out.
- Chop the spinach even finer after thawing for better texture.
- Use high-quality butter to get that authentic steakhouse flavor.
- Do not let the sauce boil too hard or burn.
- Add the nutmeg slowly because a little goes a long way.
- Serve the dish immediately to keep the creaminess perfect.
- Taste the sauce before adding salt since bacon is salty.
How To Store Leftover
- Put your leftovers in an airtight glass container. You can keep it in the fridge for three days. To reheat, use a small pot on the stove.
- Add a splash of milk to make it creamy again. Do not use a microwave if you want the best texture. Stir it constantly over low heat until it is hot.
Sides & Pairings Suggestions
- This dish is perfect with a thick prime rib roast. You can also serve it with juicy grilled chicken breasts. It pairs well with buttery mashed potatoes or baked yams.
- A crisp green salad provides a nice fresh contrast. Some crusty sourdough bread is great for soaking up sauce. It is a versatile side for any fancy dinner.
Nutritions
| Nutrient | Value |
| Calories | 240 kcal |
| Total Fat | 18g |
| Carbohydrates | 12g |
| Protein | 8g |
| Sodium | 450mg |
FAQs about House Of Prime Rib Creamed Spinach Recipe
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh leaves for this recipe. You must cook them down and chop them first. It takes much more fresh spinach to equal frozen.
Q: What if my sauce is too thick?
A: You can fix this easily with a little more milk. Add one tablespoon at a time and stir well. Stop when you reach the consistency you like best.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half for a lighter version. The dish will not be quite as rich or thick. It still tastes very good for a home meal.
Q: Can I make this recipe ahead of time?
A: Yes, you can make it one day before your dinner. Store it in the fridge and reheat it slowly. Add a bit of cream during the reheating process.
Final Thoughts
Learning how to make House Of Prime Rib Creamed Spinach Recipe is rewarding. Your family will think you are a professional chef.
It brings the magic of a famous restaurant to your kitchen. The ingredients for House Of Prime Rib Creamed Spinach Recipe are simple.
You likely have most of them in your pantry now. Give this recipe a try for your next big celebration. You can find more great dinner ideas online to complete your menu.
More Amazing Recipes
- Cinnamon Roll Mug Cake Recipe
- German Chocolate Cheesecake Bliss Recipe
- Chocolate Marshmallow Crunch Bars Recipe
- Heavenly Millionaire’s Cheesecake Recipe
House Of Prime Rib Creamed Spinach Recipe
Equipment
- Large skillet
- Whisk
- Chef's knife
- Measuring Cups
- Wooden Spoon
Ingredients
- Frozen Chopped Spinach 12 Oz
- Strips Bacon 2
- Yellow Onion 1/4 Cup
- Butter 2 Tbsp
- All-purpose Flour 2 Tbsp
- Whole Milk 1/2 Cup
- Heavy Cream 1/4 Cup
- Nutmeg 1/4 Tsp
- Salt 1/2 Tsp
- Black Pepper 1/4 Tsp
Instructions
- Squeeze all the water out of the spinach. Use a clean kitchen towel for this task. The spinach must be very dry before cooking.
- Fry the bacon pieces in your large skillet. Cook them until they are very crispy and brown. Remove the bacon but keep the rendered fat.
- Add the minced onions to the hot bacon fat. Sauté them until they are soft and clear. This should take about five minutes on medium.
- Stir the butter into the skillet with the onions. Sprinkle the flour over the mixture very slowly. Whisk constantly for two minutes to cook the flour.
- Pour in the milk and the heavy cream slowly. Keep whisking so the sauce stays very smooth. Let it simmer until it starts to thicken up.
- Fold the dried spinach into the creamy white sauce. Add the crispy bacon bits back into the pan. Stir well to coat every bit of spinach.
- Season the mixture with salt, pepper, and nutmeg. Let it cook for five more minutes on low. Serve it hot while it is still very creamy.
Notes
- Always squeeze the spinach until no more liquid comes out.
- Chop the spinach even finer after thawing for better texture.
- Use high-quality butter to get that authentic steakhouse flavor.
- Do not let the sauce boil too hard or burn.
- Add the nutmeg slowly because a little goes a long way.
- Serve the dish immediately to keep the creaminess perfect.
- Taste the sauce before adding salt since bacon is salty.
