Prime Rib French Dip Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 1 to 2 hours before roasting so it comes close to room temperature. Pat dry with paper towels.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in the center of the oven.

Season roast

Combine kosher salt, 2 tsp black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil into a paste. Rub evenly all over the roast, coating exterior completely.

Roast at high heat

Place the roast on a rack in a shallow roasting pan, fat cap up. Roast at 450°F (230°C) for 15 minutes to develop a crust.

Lower temperature and finish cooking

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare, about 12–15 minutes per pound from this point (for a 3 lb roast expect 35–45 minutes). Use an instant-read thermometer in the thickest part of the roast.

Rest the roast

Remove roast from oven, transfer to a cutting board, and tent loosely with foil. Rest 20–30 minutes. Internal temperature will rise 5–10°F during resting.

Slice

Slice the roast thinly across the grain into about 1/8–1/4 inch slices for sandwiches. Reserve pan drippings for the au jus.

Deglaze the roasting pan

While the roast rests, place the roasting pan with drippings on the stove over medium heat (if pan is ovenproof). Add the chopped shallot and smashed garlic to the pan and sauté briefly, stirring to loosen browned bits.

Add liquids

Pour in the red wine (or 1 cup extra beef broth) and simmer 1–2 minutes, scraping the fond. Add 4 cups beef broth, Worcestershire sauce, and soy sauce. Bring to a gentle simmer.

Simmer and reduce

Simmer 8–12 minutes until flavors concentrate slightly. Taste and adjust seasoning with salt and pepper.

Finish and thicken (optional)

For a slightly glossy, thicker jus, melt 2 tbsp butter in a small skillet, whisk in 1 tbsp flour and cook 1 minute to make a blond roux. Slowly whisk a ladle of hot broth from the pan into the roux to make a smooth slurry, then whisk slurry back into the pan. Simmer 2–3 minutes until slightly thickened. Strain through a fine-mesh sieve into a serving vessel to remove solids.

Prepare rolls

Split French rolls and spread a thin layer of butter on cut sides. Place cut-side down on a hot skillet or under a broiler until lightly toasted and golden, about 1–2 minutes.

Warm meat

Rewarm sliced prime rib briefly by dipping slices into warm au jus for a few seconds or heating slices in a hot skillet for 30–60 seconds per side. This keeps meat juicy.

Assemble sandwiches

Place a generous portion of thinly sliced prime rib on the bottom half of each roll. Add a slice of provolone or Swiss cheese if using. Spread prepared horseradish on the top half if desired. Close sandwiches.

Serve

Serve sandwiches immediately with individual bowls or ramekins of hot au jus for dipping. Recommend passing extra napkins.