by David Cohen

Fleming’s Prime Rib Recipe
Recently PINK was joined by Executive Chef Russell Skall of Fleming’s Prime Steakhouse & Wine Bar in Chicago, and convinced Chef Russel to share his recipe for his deliciously famed Prime Rib. 

This recipe serves 8.

6 -7 lb.             Ribeye lip-on
2 tbsp              Olive Oil
1 1/2 tbsp.       Garlic Pepper Spice
1 tbsp.             Kosher Salt
1 tbsp.             Granulated Onion
2 tbsp.             Thyme, Dry


The day prior to cooking, wipe any excess moisture, and then trim fat to 1/2″ from the end of the loin before placing on a sheet pan. Brush olive oil around the rib. Combine garlic pepper spice, Kosher salt, granulated onion and thyme in a mixing bowl. Rub the seasonings around the rib. Cover the ribeye with a piece of wax paper and refrigerate overnight. To cook, place the ribeye on a sheet pan in a 400 degree oven for 15-20 minutes to brown. Reduce oven temperature to 250 degrees.  Pour off fluid then cover and cook for 2 – 2.5 hours to an internal temperature of 120 degrees.
How To Serve: Cut into portions and serve with creamy horseradish sauce.

3 cups            Sour Cream
½ cup              Prepared Horseradish
1 tbsp.             Worcestershire Sauce
4 tbsp.            Chopped fresh Chives
1 tsp.               White Pepper
1 tbsp.             Kosher Salt

Place all ingredients in mixing bowl and blend with a wire whip until thoroughly blended. Place in storage container and refrigerate until ready to be served.

Fleming’s Prime Steakhouse • 25 East Ohio Street • 312.329.9463