Prime Rib Sandwich
Last updated Mar 28, 2023
Prime Rib Sandwich
Serves: 1
Total: 2 hrs 30 min
Prep: 30 min
Cook: 2 hrs
5.0
Ingredients
Bread
- 200 g bread flour
- 150 g water
- ½ tbsp instant yeast
- ½ tbsp sugar
- 1 tsp kosher salt
Prime Rib (mine was 6 lb)
- 3 tbsp whole-grain mustard
- ¼ cup olive oil
- 4 cloves garlic
- 2–3 sprigs rosemary
- 2 tbsp kosher salt
- 2 tbsp pepper
Au Jus
- Pan drippings & fond
- 2 tbsp flour
- 2 cups beef stock
Horseradish Sauce
- 5 tbsp mayo
- 1 tbsp horseradish
- 1 tbsp whole-grain mustard
- 3 tbsp apple cider vinegar
- 3 tbsp chives
- Salt & pepper (to taste)
- Arugula
Toppings
- Provolone
- Caramelized onions
- 2 onions
- 1 tbsp butter
- 1 tbsp oil
- Pinch of salt
- 1 tsp sugar
- 2 tbsp Worcestershire
Recipe Instructions
1
Cover the prime rib with mustard and other seasonings. Put it in an oven with the
TP960 TempSpike Bluetooth Meat Thermometer
, cook it until it reaches an internal temperature of 120°F (49°C). Take it out and let it rest for 1 hour. Then set the oven to 475°F (246°C) and put it back in to sear for about 10 minutes.
2
Mix the ingredients for bread in a bowl. Knead into a long roll and set onto a baking tray. Let rest, then bake.
3
Combine ingredients for the horseradish sauce. Prepare the caramelized onions by chopping them up and cooking them with butter, oil, sugar, and salt until soft and golden.
4
Put the pan drippings into a pan and heat up. Add flour and beef stock to the drippings while whisking to create the au jus.
5
Cut the baked bread in half. Add slices of the prime rib, provolone cheese, caramelized onions, and a drizzle of horseradish sauce. Serve with a side of au jus for dipping and enjoy!
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