Best Prime Rib Sandwiches 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.

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.

PRIME RIB DIP SANDWICHES

Steps:

• 1. For the jus: Season the beef bones with salt and pepper.
• 2. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan doesn't burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
• 3. Add the wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the wine is reduced by half, about 3 to 4 minutes.
• 4. Return the bones and any accumulated juices on the plate to the pot. Add the broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer until the jus has a deep beefy flavor, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
• 5. Remove and discard the bones. Set a fine-mesh strainer over a medium saucepan. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with additional salt and pepper as needed; keep warm over low heat.
• 6. For the sandwiches: Heat the oven to broil and arrange a rack in the middle.
• 7. Spread the butter on the cut sides of the rolls and season with salt and pepper. Place the rolls butter-side up on a baking sheet and broil until golden brown and toasted, about 2 minutes. Place the baking sheet on a wire rack.
• 8. Divide the roast beef into 6 portions. Using tongs, dip 1 portion into the warm jus and place on a roll. Repeat with the remaining portions of roast beef. Close each sandwich and slice in half.
• 9. Divide the remaining jus among 6 small bowls. Serve with the sandwiches and horseradish and sour cream, if using.
• 10. Note: You can combine the horseradish and sour cream together and spread on the buns, or you can spread a thin layer of each on the buns instead.