ROASTED PRIME RIB SANDWICH
Here's an excellent recipe to make for anyone that loves a good French dip sandwich. It's actually, very simple to assemble, and if you're using store-bought prime rib, I've got a down & dirty way for you to make some faux juice for the dipping sauce. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 30m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather and prep all your ingredients.
- 3. Chef's Note: You will need a good horseradish sauce, and some dipping sauce (au jus) to complete the sandwich. If you lack either of these I will have some additional ideas at the end of this recipe.
- 4. Add the grapeseed oil to a sauté pan over medium-high heat.
- 5. Add the onions to the pan.
- 6. Sauté the onions, for about 5 to 8 minutes, or until they begin to color.
- 7. Chef's Note: Sometimes, about halfway thru the sauté, I'll drop a tablespoon of butter into the pan... just to give the onions a bit more flavor.
- 8. Add the green bell pepper and mushrooms.
- 9. Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
- 10. Remove from the heat and reserve.
- 11. Heat the dipping sauce in a small saucepan.
- 12. Brush the bottoms of the rolls with some horseradish sauce.
- 13. Dip the chopped beef into the hot dipping sauce, and then drain.
- 14. Chef's Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
- 15. Add half the beef to each roll.
- 16. Add the pepper/mushroom/onion mixture on top.
- 17. Cover with several slices of the provolone, the more the merrier.
- 18. Pop under a broiler until the cheese is bubbly, about 2 minutes.
- 19. PLATE/PRESENT
- 20. Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
- 21. Keep the faith, and keep cooking.
- 22. Additionals
- 23. If you're looking for a good horseradish sauce, I have one for you right here: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1
- 24. If you need a good faux dipping sauce (au jus), check this one out: https://www.justapinch.com/recipes/sauce-spread/gravy/beef-sandwich-au-jus-dipping-sauce.html
PRIME RIB ROAST
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
- Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
- Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
PRIME RIB SANDWICHES
My DH and I seldom got to go out to dinner alone while our 3 daughters were growing up. When we did, we made a bee-line for Cask N Cleaver and ordered their Prime Rib Sandwiches. Costco sells a great pre-cooked prime rib or you can cook you own as I do, with the seasonings you prefer. I am partial to a line of spices and seasonings from Penzeys Spices and swear by their Prime Rib Seasoning.
Provided by NiftyDeb
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Roast and cool the Prime Rib. Use an electric meat slicer to slice the prime rib roast into very thin slices.
- Mix Au jus to package directions (I like Lawry's).
- Grate Swiss cheese and Parmesan cheese or buy pre-grated.
- Place garlic cloves in a food processor and pulse several times. Add butter and pulse until blended. There will be small pieces of garlic in the mixture.
- Heat a skillet or electric griddle.
- Spread garlic butter on both sides of 2 pieces of bread and toast one side.
- Flip both pieces of bread, and sprinkle with Parmesan.
- When bottom is toasted, flip bread again, to toast Parmesan to bread. Top with a layer of prime rib and a layer of Swiss cheese.
- Place one slice of bread on top, (Parmesan should be on the outside of the sandwich) and flip so Swiss cheese is on the bottom and heat until melted.
- Cut sandwich on the diagonal. Serve with warm Aujus and a bit of horseradish on the side.
Nutrition Facts : Calories 1936.5, Fat 138.2, SaturatedFat 68.8, Cholesterol 324.8, Sodium 2296.3, Carbohydrate 104.6, Fiber 6, Sugar 1.6, Protein 66.4
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- To caramelize onions, melt butter in skillet over medium high heat. Add sliced onions, arrange in single layer, and don't stir until they start to brown. Gradually reduce heat to prevent burning and only stir when they start to brown too much. Continue cooking until a dark caramel color forms. Set aside.
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