House of Prime Rib Creamed Spinach Recipe

The House of Prime Rib creamed spinach is one of San Francisco’s most treasured side dishes.

Every time I think about dining at this legendary steakhouse, my mind goes straight to that smooth, rich spinach.

It comes to the table in a beautiful silver dish, steaming and perfect next to the juicy prime rib.

This creamy side dish has won hearts for decades. People love how it melts in your mouth.

You can make this restaurant-quality dish right in your own home. My version uses simple ingredients that you probably already have. No complicated steps or hard-to-find items needed.

The secret lies in the cooking technique and getting the sauce just right. You’ll create that same velvety texture and rich flavor.

Your guests will think you spent hours on this, but it takes less than 30 minutes. The spinach becomes tender and coats every leaf perfectly.

How This Recipe Captures the Original’s Soul

• Fresh Spinach Base – The recipe starts with fresh leaves, just like the restaurant uses every day.
• Classic Roux Method – Butter and flour create that signature thick, smooth sauce that clings to each leaf.
• Perfect Seasoning Balance – Nutmeg adds warmth, black pepper brings a gentle kick, and salt enhances every flavor.
• Wilting Technique – Cooking the spinach first removes extra water, keeping your sauce from getting watery.
• Gradual Milk Addition – Adding milk slowly creates the silky texture that made this dish famous.
• Simple Presentation – The focus stays on pure, rich flavor without unnecessary additions.

House of Prime Rib Creamed Spinach Ingredients

• Spinach (9 oz / 250 g) – Fresh spinach works best for flavor and texture. Baby spinach saves time since the leaves are already small. Regular spinach needs stems removed. Frozen spinach can work too, but thaw and squeeze out all excess water first.
• Milk (1 cup / 250 ml) – Whole milk creates the creamiest sauce. The higher fat content helps keep it smooth. 2% milk works but makes a lighter sauce. Half-and-half or heavy cream adds extra richness. Unsweetened oat or soy milk can be used as non-dairy options.
• Butter (1 oz / 20 g) – Real butter adds rich flavor and helps thicken the sauce. Salted or unsalted both work; adjust salt as needed. Margarine can substitute, but butter tastes better. Olive oil works for a lighter version, though the flavor will change.
• All-Purpose Flour (1 tbsp) – Used to thicken the sauce into a creamy texture. Regular white flour works perfectly. Gluten-free flour blends are a good swap. Cornstarch can be used at half the amount, mixed with cold milk before adding.
• Ground Nutmeg (¼ tsp) – Adds a warm, classic flavor. Freshly grated nutmeg gives the strongest taste. Store-bought ground nutmeg works well too. This ingredient makes a big difference in the final flavor.
• Ground Black Pepper (¼ tsp) – Adds gentle heat and depth. Freshly cracked pepper gives the best flavor. Pre-ground pepper works fine. White pepper can be used for a milder taste.
• Salt (½ tsp) – Enhances all the flavors. Sea salt, kosher salt, or table salt all work well. Taste before serving, especially if using salted butter.

Essential Kitchen Equipment

1. Saucepan or Stockpot – For wilting the spinach leaves
2. Bucket or Pan – To mix and prepare ingredients
3. Whisk – Creates smooth, lump-free sauce
4. Cheesecloth or Cloth Napkin – Removes excess liquid from spinach
5. Cutting Board – For chopping the cooked spinach
6. Sharp Knife – Makes chopping easier and faster
7. Measuring Cups and Spoons – Ensures correct ingredient amounts

How to Make House of Prime Rib Creamed Spinach

Step 1 | Clean the Spinach

Fill a large bowl with cold water and add the spinach. Swirl the leaves gently to loosen dirt and sand. Lift the spinach out, drain the water, and repeat two more times until the water runs clear.

Pat the leaves dry with paper towels or use a salad spinner so extra water doesn’t thin the sauce.

Step 2 | Wilt the Spinach

Place the clean, dry spinach into a large pot with no added water. Cover with a lid and cook over medium heat for 5–7 minutes, stirring once or twice, until fully wilted and dark green.

Transfer to a bowl and let it cool for about 10 minutes.

Step 3 | Squeeze and Chop

Once cool enough to handle, wrap the spinach in a cheesecloth or clean kitchen towel. Squeeze firmly over the sink to remove as much liquid as possible.

Place the spinach on a cutting board and chop into small pieces.

Step 4 | Make the Roux

Set a clean pan over medium heat and melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and pale, like a thick paste. Lower the heat to keep it from browning.

Step 5 | Build the Cream Sauce

Stir the nutmeg into the roux. Add a small splash of milk and whisk until smooth. Keep adding milk a little at a time, whisking well after each addition to prevent lumps.

Once all the milk is added, cook over low heat for 1–2 minutes until the sauce thickens and coats the back of a spoon.

Step 6 | Combine Spinach and Sauce

Add the chopped spinach to the sauce and stir until evenly coated. Season with salt and black pepper. Taste and adjust seasoning if needed.

Step 7 | Serve and Enjoy

Remove the pan from the heat and spoon the creamed spinach into a serving bowl. Add shaved Parmesan or Gruyere on top for extra richness. Serve warm.

Pro Tips for Restaurant-Quality Creamed Spinach

• Squeeze Spinach Twice: After the first squeeze, let the spinach rest for five minutes, then squeeze again. Spinach releases extra moisture as it sits, and removing it keeps the sauce thick and creamy.
• Use Fresh Nutmeg: Grate whole nutmeg right before cooking for a warmer, deeper flavor. Freshly grated nutmeg has a stronger aroma and makes a noticeable difference in the final dish.
• Keep Heat Low for the Sauce: Gentle heat prevents the flour from clumping and keeps the milk from scorching. A slow, steady simmer creates the smoothest texture.
• Warm the Milk First: Slightly warm the milk before adding it to the roux. Warm milk blends more easily than cold milk and helps keep the sauce silky and lump-free.
• Let the Sauce Rest: Let the creamed spinach sit for two minutes after removing it from heat. This short rest allows the sauce to thicken slightly and the flavors to blend together.

What to Serve with Copycat House of Prime Rib Creamed Spinach

This creamed spinach pairs beautifully with so many main courses. I love serving it beside a thick, juicy steak or a tender roast.

The creamy texture balances the rich meat perfectly. It also works great with roasted chicken or grilled pork chops.

For a lighter meal, try it with baked fish like salmon or cod. The spinach makes simple weeknight dinners feel more complete. You can spoon it over baked potatoes or serve it next to mashed potatoes for a perfect combo.

Crusty bread is perfect for soaking up any extra sauce on the plate.

Storage and Make-Ahead Tips

Store cooled creamed spinach in a sealed container in the fridge. It stays good for 3 days.

For freezing, place it in a freezer-safe bag, press out air, and freeze for 1 month. Thaw in the fridge overnight.

I do not recommend freezing if you used milk with lower fat, as it may separate.

Reheat it gently in a pot on the stove with a splash of milk or cream. Stir often until warm. The microwave also works; heat in short bursts, stirring each time.

House of Prime Rib Creamed Spinach Recipe FAQs

1. How do I keep the sauce smooth and lump-free?

Low heat and steady whisking matter most. Melt butter first, then add flour and whisk until smooth. This step builds the base.

Milk should be poured slowly while whisking nonstop. Rushing causes lumps. Cooking over very low heat allows the sauce to thicken evenly.

2. What if the sauce is too thick or thin?

If too thick, add more milk a splash at a time while heating. If too thin, cook longer on low to reduce, or mix in a bit more flour paste. Stir well and taste for seasoning after adjusting.

3. Can I add cheese or bacon to this recipe?

Yes, many versions include them for extra flavor. Stir in grated Parmesan at the end for cheesy taste, or cook bacon bits and mix in. It makes the dish richer, like some steakhouse styles.

Start with small amounts and taste as you go.

4. How do I keep the spinach bright green?

Avoid overcooking. Cook spinach just until wilted, then cool quickly. This keeps color fresh and prevents a dull, dark green tone.

5. Can this creamed spinach be cooked without flour?

Yes, flour can be skipped by reducing the milk longer over low heat. Another option is using cornstarch in a smaller amount to thicken without changing flavor.

6. Does creamed spinach lose flavor after reheating?

Flavor stays strong when reheated slowly. Gentle stove reheating with steady stirring helps keep the sauce smooth and prevents separation or dull taste.

Continue to Content

House of Prime Rib Creamed Spinach Recipe

Yield: Serves 4 as a side dish (about ¾ cup per serving)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Make copycat House of Prime Rib Creamed Spinach Recipe in just 30 minutes. This smooth, rich side dish delivers classic steakhouse flavor at home.

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Ingredients

• Fresh Spinach – 9 oz (250 g), washed and trimmed
• Whole Milk – 1 cup (250 ml)
• Butter – 1 oz (2 tablespoons / 20 g)
• All-Purpose Flour – 1 tablespoon
• Ground Nutmeg – ¼ teaspoon
• Ground Black Pepper – ¼ teaspoon
• Salt – ½ teaspoon, or to taste

Instructions

1. Fill a large bowl with cold water and add the spinach. Swirl the leaves gently to loosen dirt and sand. Lift the spinach out, drain the water, and repeat two more times until the water runs clear. Pat the leaves dry with paper towels or use a salad spinner so extra water doesn’t thin the sauce.
2. Place the clean, dry spinach into a large pot with no added water. Cover with a lid and cook over medium heat for 5–7 minutes, stirring once or twice, until fully wilted and dark green. Transfer to a bowl and let it cool for about 10 minutes.
3. Once cool enough to handle, wrap the spinach in a cheesecloth or clean kitchen towel. Squeeze firmly over the sink to remove as much liquid as possible. Place the spinach on a cutting board and chop into small pieces.
4. Set a clean pan over medium heat and melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes until smooth and pale, like a thick paste. Lower the heat to keep it from browning.
5. Stir the nutmeg into the roux. Add a small splash of milk and whisk until smooth. Keep adding milk a little at a time, whisking well after each addition to prevent lumps. Once all the milk is added, cook over low heat for 1–2 minutes until the sauce thickens and coats the back of a spoon.
6. Add the chopped spinach to the sauce and stir until evenly coated. Season with salt and black pepper. Taste and adjust seasoning if needed.
7. Remove the pan from the heat and spoon the creamed spinach into a serving bowl. Add shaved Parmesan or Gruyere on top for extra richness. Serve warm.

Nutrition Information:

Serving Size: (Per Serving, Approximate)
Amount Per Serving: Calories: 170Total Fat: 11gSaturated Fat: 7gCholesterol: 35mgSodium: 420mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 7g

This house of prime rib creamed spinach recipe brings classic flavor, smooth texture, and simple steps together.

With the right balance and care, this timeless side fits neatly into home cooking while keeping its iconic taste alive.