Gorgonzola Aged Prime Rib Recipe

Prepare prime rib

Remove the prime rib from the refrigerator 1 hour before cooking to come to near room temperature. Pat dry with paper towels. Rub the roast all over with 1 tablespoon kosher salt and 1 teaspoon black pepper. Preheat oven to 275°F (135°C).

Roast: Place the prime rib on a rack set in a roasting pan and insert an oven thermometer into the thickest part. Roast at 275°F until internal temperature reaches 120°F (about 20–25 minutes per pound for medium-rare target of 125–130°F after resting). Remove from oven when it is 5–10°F below target (around 120°F). Tent with foil and let rest 25–30 minutes; the carryover will bring it to medium-rare. Reserve resting juices.

Slice: After resting, slice the prime rib into 1/2-inch to 3/4-inch thick slabs for stacks. Keep warm in a low oven (200°F) or under foil.

Prepare and griddle wagyu

Season the wagyu steak lightly with remaining 1 tablespoon kosher salt and 1 teaspoon black pepper. Heat a heavy cast-iron skillet or griddle over high heat until smoking. Add neutral oil and 1 tablespoon butter. Sear the wagyu 1–2 minutes per side for medium-rare (thinner cuts may take less time). Remove and rest 5 minutes. Using a heavy press or second skillet, press the cooked wagyu on the griddle for 30–45 seconds to create a flat, griddled surface suitable for stacking. Slice into pieces sized to fit the rolls.

Optional quick press of prime rib: If you want the prime rib to be griddled too, heat the same skillet, add remaining butter, and briefly sear the prime rib slices 20–30 seconds per side to develop a crust before assembly.

Gorgonzola: Crumble the Gorgonzola and set aside. If you prefer a slightly melted texture, place the crumbled Gorgonzola in a small ovenproof dish and warm for 2–3 minutes at 350°F just before assembly.

American cheese: Keep the American cheese slices ready to lay over the warm griddled wagyu so they will soften and slightly melt.

Pickles & onions: If your red onions are not already pickled, quick-pickle them: combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1 teaspoon salt; pour over thinly sliced red onion and let sit at least 30 minutes. Slice pickles thinly and drain pickled onion before assembly.

Combine prepared horseradish, sour cream, mayonnaise, lemon juice, 1 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk until smooth. Taste and adjust heat with more horseradish or salt as needed. Chill until ready to use. Keep refrigerated up to service.

Whisk together mayonnaise, ketchup, Worcestershire sauce, lemon juice, hot sauce (if using), paprika and 1/2 teaspoon salt in a small bowl until smooth. Adjust seasoning to taste. Refrigerate until assembly.

Toast rolls: Lightly butter and toast the roll halves on the griddle or in a skillet until golden and warm.

Assemble stacks: Spread a generous tablespoon of Marie Rose sauce on the bottom half of each toasted roll. Place a slice of prime rib, then a piece of griddled wagyu on top. Lay one American cheese slice over the warm wagyu so it softens. Crumble or spoon a portion (about 1.5 ounces) of Gorgonzola over the cheese/wagyu stack.

Top with 2–3 slices of pickles and a generous tablespoon of horseradish cream and a few pickled red onions. Finish with a sprinkle of coarse sea salt and chopped parsley, if using. Cap with the top roll.

Serve: Serve immediately while the meats are warm and cheeses are softened. Provide extra horseradish cream and Marie Rose sauce on the side.