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Prime Rib Sandwich
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
HOW TO MAKE Prime Rib Sandwich
STEP 1:
Cover the prime rib with mustard and other seasonings. Put it in an oven at 250°F (121°C) and, with the help of a ThermoPro TempSpike Wire Meat Thermometer, cook it until it reaches an internal temperature of 120°F (49°C). Take out and rest for 1 hour. Set oven to 475°F (246°C) and put back in to sear for about 10 minutes.
STEP 2:
Mix the ingredients for bread in a bowl. Knead into a long roll and set onto a baking tray. Let rest, then bake.
STEP 3:
Combine ingredients for the horseradish sauce. Prepare the caramelized onions by chopping them up and cooking them with butter, oil, sugar, and salt.
STEP 4:
Put the pan drippings into a pan, and heat up. Add flour and beef stock to the drippings while whisking.
STEP 5:
Having cut the bread in half, add cut pieces of the prime rib along with toppings that include provolone cheese and caramelized onions. Dip in the sauce. Enjoy!
