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.