House of Prime Rib Creamed Spinach Recipe
Some side dishes can be really satisfying, like this House of Prime Rib Creamed Spinach Recipe. I first tried this creamy dish in San Francisco. For this dish, the greens are finely chopped and mixed into a thick cream sauce, making it very comforting.
The cream covers every piece of spinach, giving it a savory flavor without being too heavy. Butter and some seasoning add the main taste. Their version is smooth and rich, while other spinach dishes can be watery. It pairs well with a big slice of beef and looks nice on the plate.
Many people try to make it at home because the original tastes so distinct. My version is easy to prepare so that anyone can enjoy a dish similar to House of Prime.
Why This Steakhouse Creamed Spinach Stands Out
The creamed spinach is different from what other steakhouses serve. It has a rich, smooth flavor with a hint of garlic and onion. Unlike some chain restaurants, it doesn’t taste too cheesy.
Its texture is thick but pours easily from the spoon, with no stringiness. There is no watery liquid on the plate.
In comparison, Lawry’s The Prime Rib offers a slightly thinner, lighter version. Smith & Wollensky uses more cheese, changing the taste. Musso & Frank Grill has a coarser texture that feels different.
Some places, like Ocean Prime, add bacon, but House of Prime keeps it simple. The restaurant’s creamed spinach tastes richer than what most people make at home. They use more heavy cream and real butter, and they cook everything slowly to bring out deep flavors.
Is This a True Copycat or a Home-Style Adaptation?
Let me be clear about what “copycat” means in this case. This recipe brings you close to the House of Prime Rib experience, but it won’t be the same.
Restaurants use cream with a higher butterfat content than what you find in stores. They also have steam tables that keep the spinach at the perfect temperature without ruining the sauce. Their chefs make this dish every night, so they know exactly when to take it off the heat.
That said, you can achieve about 90% of the same taste and texture with this method. Friends who eat at House of Prime often say this reminds them of the real thing.
The difference between homemade and restaurant dishes comes down to small details that most people won’t notice unless they compare them side by side.
How Creamed Spinach Became a Classic Steakhouse Side
Creamed spinach became popular in American steakhouses around the mid-1900s. Steakhouses wanted side dishes that felt fancy but were still hearty enough to go with large cuts of beef.
Spinach cooked in cream met both of these needs. House of Prime particularly liked this dish because the rich cream balances the fatty beef and refreshes your palate between bites. Over the years, steakhouse sides changed from simple baked potatoes and basic salads to more elaborate options.
Restaurants started competing to have the best creamed spinach, crispiest hash browns, or most buttery Yorkshire pudding. Prime rib built its reputation partly on having memorable sides that people remember long after the meal.
Ingredients for House of Prime Rib Creamed Spinach
Spinach (250 g): Use fresh spinach for the best taste, as it shrinks when cooked. If you use frozen spinach, thaw it and squeeze out the water. Both baby and regular spinach work well, but fresh is preferred for flavor.
Milk (1 cup): Use whole milk for a creamy sauce. Half-and-half makes it richer, similar to restaurant-style. Avoid 2% milk because it’s not as thick or tasty.
Butter (20 g): Butter adds richness and helps mix in the flour. You can use either salted or unsalted butter, but unsalted is better for controlling saltiness. Clarified butter offers a cleaner taste.
All-purpose flour (1 tbsp): This thickens the sauce, so don’t skip it. If needed, you can use cornstarch mixed with cold water. Add it slowly and stir well.
Ground nutmeg (¼ tsp): Nutmeg gives a warm, slightly sweet flavor. Freshly grated nutmeg is best. A pinch of mace can be used for a similar flavor.
Ground black pepper (¼ tsp): Freshly ground black pepper adds some heat and balances the creaminess. White pepper keeps the sauce looking cleaner.
Salt (½ tsp): Salt brings out all the flavors. Add it at the end to taste and adjust. Garlic salt can give extra flavor if you like.
Essential Tools for Consistent Results
- Saucepan or stockpot: A heavy-bottomed pan helps prevent burning.
- Mixing bowl: Use this to hold the spinach while it cools.
- Whisk: This tool helps remove lumps from the sauce.
- Cheesecloth or napkin: Squeeze the spinach to make it completely dry.
- Wooden spoon: Use this for stirring without scratching your pans.
- Measuring cups: These ensure you get accurate amounts every time.
- Sharp knife: This is for chopping the spinach to the right size.
Copycat House of Prime Rib Creamed Spinach Recipe
Prepare the Spinach
Rinse spinach in cold water. Place it in a saucepan or stockpot over medium heat. Cover it and cook until the leaves wilt, about 3-5 minutes. Stir once or twice. Remove it from the heat and let it cool slightly.
Squeeze and Chop
Put the wilted spinach in cheesecloth or a clean cloth napkin. Squeeze it hard to remove as much liquid as possible. This step is important for a thick texture. Chop the spinach into small pieces.
Make the Sauce Base
Melt butter in a pan over medium heat. Add 1 tablespoon of flour. Whisk constantly for 1-2 minutes on low heat until smooth and without lumps. Keep an eye on it to prevent burning.
Add Milk and Season
Stir in ¼ teaspoon of nutmeg. Slowly pour in 1 cup of milk while whisking. Cook on low for 1-2 minutes until it thickens slightly.
Combine and Finish
Add the chopped spinach to the sauce and stir until well combined, season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix everything until it is heated through. Remove from heat and serve warm.
Common Mistakes That Ruin Copycat Versions
1. Too Much Liquid: One big mistake is leaving water in the spinach. After cooking it, squeeze out all the liquid. Extra water makes the sauce runny and weak. Always use cheesecloth and wring it out well.
2. Wrong Thickener Ratio: Using too much or too little flour affects the texture. 1 tablespoon is the right amount for this recipe. More makes it gummy. Less leaves it soupy. Stick to the ratio and whisk constantly for a smooth blend.
3. Overcooking Spinach: Cooking spinach too long makes it mushy and dull. You only need a few minutes to wilt it. Once it’s soft and bright green, take it off the heat. Overcooked spinach loses flavor and turns brown. Keep the heat medium and watch it closely.
4. Using Low-Fat Dairy: Low-fat milk or half-and-half won’t give you the creamy texture you want. Whole milk is the minimum, but half-and-half or cream works better. The fat makes it rich. Don’t try to cut calories here or you’ll lose the dish’s appeal.
5. Skipping Reduction: Let the sauce reduce until it thickens and becomes smooth. Don’t rush this part. If you add the spinach too soon, it won’t work. Let the milk and roux cook together for a few minutes. Stir constantly until it thickens, then add any remaining ingredients.
6. Over-Cheesing It: Adding too much cheese changes the flavor. The House of Prime Rib version is not cheesy; it’s creamy and buttery. A little cheese is fine, but don’t go overboard. Too much makes it heavy and masks other flavors.
Delicious Variations and Dietary Adjustments
You can change this recipe if you need to avoid dairy. Use canned coconut milk as a substitute; it will add a slight sweetness. If you use oat milk, the sauce will be thinner, so add an extra tablespoon of flour to help it thicken.
For a lower-calorie option, replace heavy cream with half-and-half and cut the butter amount in half. If you are gluten-free, use cornstarch mixed with cold water instead of flour before adding it to the pan.
For a vegan version, use plant butter and unsweetened almond milk, adding a little extra nutritional yeast for flavor. If you want a bit of cheese without it being too strong, stir in a tablespoon of grated Parmesan at the end. This small amount will add savory notes without making the dish taste cheesy.
Pairings & Full Steakhouse Dinner Menu
Creamed spinach goes well with a thick slice of prime rib and classic steakhouse sides. Serve it with a baked potato topped with butter and sour cream, and a wedge salad with blue cheese dressing and crispy bacon bits.
For a full experience, add their famous sourdough bread with soft butter. Plan about ½ a cup of creamed spinach per person for a generous serving.
This dish is great for holiday dinners or special parties and pairs nicely with roast beef, grilled steaks, or a large holiday ham. Its creamy texture complements roasted meats and adds a classic steakhouse look to your plate.
Make-Ahead, Storage, and Reheating Tips
You can make this spinach dish a day in advance, and it may taste even better after the flavors blend overnight. Restaurants keep their creamed spinach on warm steam tables all night, so it stays warm without changing.
Store leftovers in a sealed container in the fridge for up to 4 days. You can freeze it, but the texture might change because the cream can separate when thawed.
If you freeze it, heat it gently, and stir well to recombine everything. The best way to reheat is in a pan over low heat, stirring often. If it looks too thick, add a splash of milk.
If the sauce separates, whisk it vigorously over low heat until it becomes smooth again.
How This Version Differs From Other Popular Recipes
Making this at home costs much less than eating at House of Prime Rib. Even if you buy name-brand butter and fresh spinach. Ina Garten’s creamed spinach recipe uses more cream and adds garlic and parmesan, which tastes great but is different from the HOPR style.
Chain steakhouses like Outback or LongHorn use a lot of cheese, making their version taste more like a dip than a side dish. Classic prime rib houses each have their own spin, with some adding onion powder and others keeping it simple.
If you search on Reddit and social media, you’ll find many copycat recipes claiming to be the same. Most come close but often miss the texture by skipping the step of squeezing the spinach dry.
This step is crucial for achieving a thick, restaurant-style cream sauce rather than a watery homemade version.
House of Prime Rib Creamed Spinach Recipe
Try the House of Prime Rib Creamed Spinach Recipe to make creamed spinach at home. Use butter, milk, and well-squeezed spinach to achieve that steakhouse flavor.
Ingredients
- 250 g fresh spinach
- 1 cup whole milk
- 20 g butter
- 1 tbsp all-purpose flour
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- ½ tsp salt
Instructions
- Rinse spinach in cold water. Place it in a saucepan or stockpot over medium heat. Cover it and cook until the leaves wilt, about 3-5 minutes. Stir once or twice. Remove it from the heat and let it cool slightly.
- Put the wilted spinach in cheesecloth or a clean cloth napkin. Squeeze it hard to remove as much liquid as possible. This step is important for a thick texture. Chop the spinach into small pieces.
- Melt butter in a pan over medium heat. Add 1 tablespoon of flour. Whisk constantly for 1-2 minutes on low heat until smooth and without lumps. Keep an eye on it to prevent burning.
- Stir in ¼ teaspoon of nutmeg. Slowly pour in 1 cup of milk while whisking. Cook on low for 1-2 minutes until it thickens slightly.
- Add the chopped spinach to the sauce and stir until well combined, season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix everything until it is heated through. Remove from heat and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 180
The real secret to why restaurant versions taste better comes down to technique, not magic. Most home cooks either skip reducing the sauce enough or rush the squeezing step.
What matters is taking your time with each part. The one change that makes the biggest difference is squeezing every bit of moisture from the spinach before it ever touches the cream.
Master that step, and you’ll have House of Prime Rib Creamed Spinach Recipe results that satisfy that steakhouse craving without leaving your house.
