Prime Rib Dip Recipe

Season and rest

Remove the prime rib from the refrigerator 1 to 2 hours before cooking to come closer to room temperature. Pat dry with paper towels. Rub the roast all over with olive oil, then evenly coat with kosher salt, black pepper and garlic powder. Let rest uncovered for at least 1 hour (or up to 2 hours).

Roast

Preheat the oven to 450°F (230°C). Place the roast on a rack set in a roasting pan fat side up. Roast at 450°F for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 115–120°F (46–49°C) for rare or 125°F (52°C) for medium-rare (approximately 15–20 minutes per pound after initial high-heat sear). Use an instant-read thermometer in the thickest part of the roast.

Rest and reserve drippings

Remove the roast to a cutting board, tent loosely with foil and rest for 20–30 minutes. While the roast rests, tilt the roasting pan and spoon off and reserve approximately 1/2 cup of beef drippings and browned pan bits for the jus. Slice the roast thinly against the grain for sandwiches and set aside; keep warm.

Sauté aromatics

In a medium sauté pan over medium heat, add the butter. When melted, add the finely chopped onion and cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Deglaze pan

Increase heat to medium-high. Add the reserved beef drippings and browned bits from the roasting pan to the sauté pan (use a splash of the red wine or beef stock to help scrape up stuck bits). Pour in the dry red wine (or 1 cup beef stock if not using wine) and use a wooden spoon to deglaze the pan, scraping up all brown bits. Reduce the wine by half, about 3–4 minutes.

Simmer the jus

Add the low-sodium beef stock, thyme sprigs and bay leaf. Bring to a gentle simmer and reduce the heat to maintain a low simmer. Stir in Worcestershire sauce and soy sauce. Let the jus simmer, uncovered, for 10–15 minutes to concentrate flavors.

Finish and season

Remove thyme sprigs and bay leaf. Taste and season with salt and black pepper as needed. If you prefer a slightly thicker jus for dipping, whisk together the cornstarch and cold water to make a slurry and stir it into the simmering jus; simmer another 1–2 minutes until slightly thickened. Strain the jus through a fine-mesh sieve into a warmed serving vessel to remove solids and ensure a smooth liquid.

Prepare rolls

If desired, lightly butter the cut sides of the rolls and toast them on a griddle or under a broiler until golden (about 1–2 minutes).

Assemble sandwiches

Pile sliced prime rib onto the bottom half of each roll. Add a spoonful of horseradish sauce if using. Close each sandwich and serve immediately with individual bowls or ramekins of the warm French jus for dipping.

Serving suggestion

Provide small ladles or spoons so diners can pour jus into a shallow dish for dipping. Leftover jus can be cooled, refrigerated up to 3 days, or frozen for up to 3 months.