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.
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.
Ingredients
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
Procedure
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.
HORSERADISH CREAM SAUCE
Ingredients
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
Procedure
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
Ingredients
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
Procedure
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.
HORSERADISH CREAM SAUCE
Ingredients
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
Procedure
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
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