House of Prime Rib Creamed Spinach Recipe

If you’ve ever eaten at the House of Prime Rib in San Francisco, you already know their creamed spinach is just as legendary as the beef. Rich, velvety, deeply savoury, it’s the kind of side dish that upstages the main event. And yes, you can absolutely make it at home.

What Makes House of Prime Rib Creamed Spinach So Good?

The House of Prime Rib has been serving this dish since 1949, and they haven’t changed it much, because they didn’t need to. The secret is a proper béchamel base built with real butter, whole milk, and a generous hand with the seasoning. No shortcuts, no substitutions.

I tried recreating this dish after a trip to San Francisco left me genuinely obsessed. After a few test runs (and one truly tragic watery spinach incident I’d rather forget), I finally cracked it. The technique matters just as much as the ingredients.

Ingredients You’ll Need

Keep it simple. This recipe doesn’t need a long shopping list, just good quality basics.

• 900g fresh spinach, or 500g frozen, fully thawed and squeezed bone dry
• 3 tbsp unsalted butter
• 3 tbsp plain flour
• 350ml whole milk, warmed
• 120ml double cream
• 1 small onion, very finely diced
• 2 garlic cloves, minced
• ¼ tsp freshly grated nutmeg
• Salt and white pepper to taste
• 1 tbsp vegetable oil for wilting fresh spinach

How to Make House of Prime Rib Creamed Spinach — Step by Step

Step 1: Prepare the Spinach

Cook your spinach first and get rid of as much moisture as possible; this is the most important step. If you skip the squeezing, you’ll end up with a watery, sad mess instead of that thick, luxurious texture the restaurant is famous for.

For fresh spinach, wilt it in a hot pan with a little oil for 2–3 minutes. Transfer to a colander and press firmly with the back of a spoon. Then, and I cannot stress this enough, squeeze it again with your hands. Chop it roughly and set aside.

Step 2: Build the Béchamel

Melt butter in a heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes until completely soft. Add the garlic and cook for another minute.

Stir in the flour and cook it for 2 full minutes, stirring constantly. This cooks out the raw flour taste, skip this and your sauce will taste like paste. Gradually whisk in the warm milk, a little at a time, until you have a smooth, thick sauce.

Step 3: Add Cream and Seasoning

Pour in the double cream and stir well. Season generously with salt, white pepper, and freshly grated nutmeg. The nutmeg is non-negotiable here; it’s subtle, but it lifts the entire dish. Taste as you go; the sauce should be well-seasoned before the spinach goes in.

Step 4: Combine and Finish

Fold the chopped spinach into the sauce and stir until everything comes together. Cook on low heat for 3–4 minutes, stirring occasionally, until the spinach is fully incorporated and the mixture is thick and creamy. IMO, it should hold its shape on a spoon, not run off the sides.

Tips for Getting It Restaurant-Perfect

• Warm your milk before adding it; cold milk causes lumps in the béchamel
• White pepper over black, it blends in and gives a cleaner flavour
• Don’t rush the onions; soft, sweet onions make the base so much better
• Fresh nutmeg beats pre-ground every single time.

What to Serve It With

This creamed spinach belongs next to a thick-cut prime rib, obviously. But it also works brilliantly with:

• Roast beef or slow-braised short ribs
• Pan-seared steak with compound butter
• Baked salmon for a slightly lighter pairing
• Yorkshire puddings and roasted potatoes for a full Sunday roast spread

Frequently Asked Questions

Can I make this ahead of time?
Yes, make it up to a day ahead, refrigerate, and reheat gently on the hob with a splash of milk stirred in to loosen it up.

Can I use frozen spinach?
Absolutely. Just make sure it’s completely thawed and squeezed until almost dry. FYI, frozen spinach is actually easier to drain thoroughly than fresh, so don’t feel guilty using it.

Why is my creamed spinach watery?
The spinach wasn’t dried enough before going into the sauce. Always squeeze out more liquid than you think is necessary.

Final Thoughts

The House of Prime Rib creamed spinach isn’t complicated; it just demands a little patience and the right technique. Get the spinach properly dry, build your béchamel properly, and season confidently. Do those three things, and you’ll have a side dish worthy of that legendary San Francisco dining room.

Make it once, and it’ll become a permanent fixture on your dinner table. Fair warning, though, your guests will ask for the recipe, and you’ll have to decide whether to share it.