Lunchbreak: Prime Rib

Chef Hector Villegas, Chicago Chop House

Chicago Chop House

60 W. Ontario St.



The restaurant is celebrating National Prime Rib Day (April 27) with a $27 12-ounce prime rib – and the proceeds from every order of prime rib will help feed 5 people through Catholic Charities and their Charity Chop program.


-Select a 6-8lb prime rib (preferably PRIME grade)

-Rub seasoning on entire prime rib

DRY RUB ingredients – mix in a bowl

-1/2 cup salt

-2 tablespoons of ground black pepper

-1/4 cup smoked paprika

-1/4 cup ground oregano

-Place seasoned prime rib in a shallow pan with 1 cup of water in bottom of pan.

-Cook at 300 degrees at 15 minutes per pound – Low heat and slow cooking is IDEAL.

-Once prime rib reaches about 120 degrees  (half cooked) remove from oven.

-Cut along bone and season each slice with Finishing Salt.

FINISHING SALT – mix in a bowl

-1/2 cup of kosher salt

-2 tbsp of ground black pepper

-2 tbsp of granulated garlic

-1 tbsp of red chili flakes

-1 tbsp toasted fennel seeds

-Place slice in a very hot skillet pan (not oiled) cook for approx. 2 minutes on each side depending on preferred temp.

-Remove slice, place on plate.

-Put a 2 tbsp of IRISH BUTTER in heated skillet pan – let melt halfway, then drizzle onto prime rib.


-Preferably Kerrygold, put 2 sticks at room temp in a bowl, mix in pinch of chopped thyme, parsley, 2 stalks of chopped chives and kosher salt to taste.