Prime Rib Sandwich with Roasted-Garlic Dijonnaise

Prime Rib Sandwich with Roasted-Garlic Dijonnaise

The sandwich is better if the beef isn't refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual heat from the broiler after you've toasted the rolls.

by 5  people
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Beef, Dinner, Lunch, Lunch Sandwiches, Prime Rib
Recipe from Fine Cooking Magazine
SERVINGS
4

Prime Rib Sandwich with Roasted-Garlic Dijonnaise

The sandwich is better if the beef isn't refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual heat from the broiler after you've toasted the rolls.

Prime Rib Sandwich with Roasted-Garlic Dijonnaise
SERVINGS
4
by 5  people
add your rating
add a comment

Related Categories:

Beef, Dinner, Lunch, Lunch Sandwiches, Prime Rib
Ingredients
  • 6   cloves garlic, peeled
  • 3   sprigs rosemary (3 to 4 inches each)
  • 1   tablespoon extra-virgin olive oil
  •  Several pinches kosher salt
  • 1/4  cup mayonnaise
  • 1   teaspoon Dijon mustard
  • 4   sandwich rolls, such as Kaiser or club rolls
  • 12   ounces thinly sliced leftover Slow-Roasted Prime Rib; about 2 cups
  • 2   cups sliced onion, sauteed
  • 2   cups sliced mushrooms, sauteed
Slow-Roasted Prime Rib
  •  3-bone beef rib roast (about 6 pounds), preferably from the small or loin end and Prime grade
  • 3   tablespoons fleur de sel or other flaky sea salt
  • 1 1/2  tablespoons coarsely cracked black pepper
  • 8 - 10   sprigs rosemary
  • 8 - 10   sprigs thyme
  • 10   medium cloves garlic, smashed and peeled
  • 3   tablespoons unsalted butter, cut into 1/2-inch cubes

Related Video
How to Make Oven Roasted Prime Rib

Learning how to make oven-cooked prime rib isn't difficult at all and can be a great addition to a holiday meal. It can easily be served with roasted potatoes and carrots cooked in the same pan and basted with the drippings.

Directions
1. 
Heat the oven to 350 degrees F. Put the garlic in the center of a square of foil and arrange the rosemary sprigs on top. Drizzle the oil over the rosemary and garlic, and sprinkle with a pinch of salt. Gather the foil around the garlic into a pouch and put the pouch in a pie plate or other small baking dish (in case the oil leaks). Roast until the garlic is light golden and completely soft, about 30 minutes. Open the foil and let cool briefly. Discard the rosemary sprigs. Transfer the garlic to a small bowl and reserve the oil in the foil. Mash the garlic with the back of a spoon, and then stir in the mayonnaise, mustard, 1/2 teaspoon of the garlic-rosemary oil, and a small pinch of salt.
2. 
Position a rack 3 to 4 inches from the broiler element and heat the broiler on high. Slice the rolls in half, set cut sides up on a baking sheet, and brush with the remaining rosemary-garlic oil. Toast under the broiler until golden brown, about 1 minute. Spread some Dijonnaise on the top and bottom of each roll. Arrange the beef over the bottom halves along with the sauteed onions and mushrooms and replace the tops.
Slow-Roasted Prime Rib
1. 
Heat the oven to 350 degrees F. Put the garlic in the center of a square of foil and arrange the rosemary sprigs on top. Drizzle the oil over the rosemary and garlic, and sprinkle with a pinch of salt. Gather the foil around the garlic into a pouch and put the pouch in a pie plate or other small baking dish (in case the oil leaks). Roast until the garlic is light golden and completely soft, about 30 minutes. Open the foil and let cool briefly. Discard the rosemary sprigs. Transfer the garlic to a small bowl and reserve the oil in the foil. Mash the garlic with the back of a spoon, and then stir in the mayonnaise, mustard, 1/2 teaspoon of the garlic-rosemary oil, and a small pinch of salt.
2. 
Position a rack 3 to 4 inches from the broiler element and heat the broiler on high. Slice the rolls in half, set cut sides up on a baking sheet, and brush with the remaining rosemary-garlic oil. Toast under the broiler until golden brown, about 1 minute. Spread some Dijonnaise on the top and bottom of each roll. Arrange the beef over the bottom halves along with the sauteed onions and mushrooms and replace the tops.
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