Shaved Prime Rib Recipe
with bourbon mushrooms and onions, horseradish cream, mozzarella and provolone cheese, and topped with scallions; served on a toasted hoagie roll with a side of rosemary demi-glace for dipping
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Ingredients
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Main Ingredients
Bourbon Mushrooms and Onions
Horseradish Cream
Rosemary Demi-Glace
Method
Preparing the Prime Rib
- 1
Cook the Prime Rib
Preheat the oven to 325°F (160°C). Season the prime rib with salt and black pepper. Place it in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Let it rest for 15 minutes before slicing thinly.
Making Bourbon Mushrooms and Onions
- 2
Sauté the Vegetables
In a skillet, melt the butter over medium heat. Add sliced onions and cook until translucent, about 5 minutes. Add sliced mushrooms, salt, and black pepper. Cook for another 5 minutes until mushrooms are tender. Pour in the bourbon and simmer for an additional 5 minutes until the liquid reduces slightly. Remove from heat.
Preparing Horseradish Cream
- 3
Mix the Cream
In a bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Mix thoroughly until well blended. Refrigerate until serving.
Making Rosemary Demi-Glace
- 4
Assembling the Sandwich
- 5
Toast the Rolls and Assemble
Preheat the broiler. Split the hoagie rolls and place them on a baking sheet. Broil for about 2 minutes until golden brown. Layer the sliced prime rib, sautéed bourbon mushrooms and onions, mozzarella, and provolone cheese onto the rolls. Return to the broiler for another 2-3 minutes until the cheese melts.
- 6
Garnish and Serve
Remove the sandwiches from the oven. Top with chopped scallions. Serve immediately with a side of rosemary demi-glace for dipping.
