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

by 5  people

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Servings: 4
Related Categories: Beef, Dinner, Lunch, Lunch Sandwiches, Prime Rib
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  • 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 
  • 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

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.
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
Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.
Position a rack in the center of the oven and heat oven to 325 degrees F.
Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.
Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120 degrees to 125 degrees F for rare, about 2 hours. Cook to 130 degrees to 135 degrees F for medium-rare (about 2-1/4 hours), 140 degrees to 145 degrees F for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.

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