Roasted Prime Rib Sandwich Recipes

PRIME RIB SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the prime rib: Preheat the oven to 450 degrees F. Remove the meat from the refrigerator at least one hour before cooking.
• Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350 degrees F. Continue cooking the meat until the internal temperature at the thickest part reaches 125 degrees F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes.
• For the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside.
• For the sandwiches: Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes.
• Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm.

EASY PRIME RIB ROAST

Steps:

• Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
• Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
• Preheat an oven to 500 degrees F (260 degrees C).
• Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

ROASTED PRIME RIB SANDWICH

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 SANDWICH WITH HORSERADISH SAUCE

Steps:

• Preheat the oven to 425°F. Cut the top off of the garlic heads and drizzle them lightly with olive oil. Place them on some aluminum foil and fold the foil into a packet. Roast for 45 minutes, or until the cloves are caramelized and starting to come out of the head. Open the foil packet and let the garlic cool to room temperature. Remove the cloves from the head.
• In a large skillet over medium heat, melt the butter and add the onions. Reduce the heat to low and cook until the onions are golden brown, stirring occasionally. When done correctly, this should take about 30 minutes. Let cool to room temperature.

PRIME RIB SANDWICHES

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.

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
• Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
• Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
• Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.