Best 5 Prime Rib Sandwiches With Horseradish Sauce Recipes

PRIME RIB WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

EASY PRIME RIB RECIPE WITH AU JUS AND PERFECT CREAMY HORSERADISH SAUCE

Steps:

• Make the horseradish sauce ahead: stir together all ingredients and chill at least one hour, preferably overnight.
• Roast does not need to come to room temperature. Preheat oven to 450º F. Sprinkle all sides liberally with salt, then generously crack fresh black pepper over. If making the garlic-rosemary crust, in a small bowl, stir together softened butter or ghee, minced garlic, and rosemary, then pat evenly over roast. If not using a crust, simply pat softened butter over roast.
• Place in a roasting pan and put it in the oven. Cook for 15 minutes, then reduce heat to 325º F. Insert a meat thermometer into the center of the roast and cook until internal temperature is 113-115º F for very medium-rare. The roast will continue cooking after removing from oven. Baste roast every 30 minutes using a culinary brush with the fat that's dripped into the pan. When the roast reaches the desired temperature, remove roast from the oven, transfer the roast carefully to a cutting board, and let rest 20 minutes while you make the au jus.
• Place the roasting pan on the stove over medium-low heat. Add Worcestershire sauce and red wine and reduce slightly, by about 1/4. Add beef broth and continue to simmer until reduced to desired consistency. Carefully tilt the roasting pan and, using a spoon, discard excess fat floating on top. Carve roast and serve with au jus and horseradish sauce.

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.

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 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.