Prime Rib Dip Recipe

Name: Cork & Pig Taverns PRIME RIB DIP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb prime rib, cooked and thinly shaved; 4 each torta rolls (or sturdy sandwich rolls), split; 8 oz Gruyère cheese, thinly sliced or shredded; 2 tbs unsalted butter, softened; 1 tbs olive oil; 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 3 cups beef au jus (ready-made or pan drippings strained); 1 cup beef stock or low-sodium beef broth; 0.25 cup dry red wine (optional); 1 tsp Worcestershire sauce; 1 each fresh thyme sprig (or 1/2 tsp dried thyme); 1 each garlic clove, smashed; 1 tbs unsalted butter (for finishing au jus); 0 to taste salt, to taste; 0 to taste black pepper, to taste

Inspired by Cork & Pig Tavern

Time30m

Serves4

shaved prime rib, gruyère, au jus, toasted torta roll

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Ingredients

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Sandwich

1 1/4 lb prime rib, cooked and thinly shaved

4 each torta rolls (or sturdy sandwich rolls), split

8 oz Gruyère cheese, thinly sliced or shredded

2 tbs unsalted butter, softened

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Au Jus

3 cups beef au jus (ready-made or pan drippings strained)

1 cup beef stock or low-sodium beef broth

1/4 cup dry red wine (optional)

1 tsp Original Worcestershire Sauce

1 each fresh thyme sprig (or 1/2 tsp dried thyme)

1 each garlic clove, smashed

1 tbs unsalted butter (for finishing au jus)

0 to taste salt, to taste

0 to taste black pepper, to taste

Method

Au Jus

Make and finish the au jus

In a medium saucepan over medium heat, combine the beef au jus (or strained pan drippings) with beef stock and the optional red wine. Add the Worcestershire sauce, thyme, and smashed garlic clove. Bring to a gentle simmer and let reduce uncovered for 8–10 minutes to concentrate flavor. Taste and season with salt and freshly ground black pepper as needed. Remove and discard the thyme sprig and garlic. Whisk in 1 tablespoon unsalted butter off heat to give the jus a glossy finish. Keep warm on very low heat or transfer to a small service pitcher for dipping.

Sandwich

Warm and season the shaved prime rib

Place a skillet over medium heat and add 1 tablespoon olive oil. When hot, add the shaved prime rib in an even layer. Season lightly with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss and warm for 2–3 minutes just until warmed through and edges are slightly browned. Remove from heat and keep warm. If using cold leftover roast, warm gently to avoid overcooking.

Prepare and toast the torta rolls

Preheat a broiler or set a heavy skillet over medium-high heat. Spread the cut sides of each torta roll with softened butter (about 1/2 tablespoon per roll). Place rolls buttered-side up under the broiler for 1–2 minutes or in the skillet butter-side down for 1–2 minutes, until golden and crisp. Watch closely to prevent burning.

Assemble and melt the cheese

Pile approximately 5 ounces of the warmed, shaved prime rib onto the bottom half of each toasted roll (about 0.3 lb of meat per sandwich). Top the hot meat with 2 ounces of sliced Gruyère per sandwich, distributing evenly. Place assembled open sandwiches under the broiler or in a preheated oven (or in the skillet with a lid) for 1–2 minutes until the Gruyère melts and just begins to bubble. Remove carefully.

Finish and serve

Place the top roll over the melted cheese. Serve each sandwich immediately with a small bowl or cup of warm au jus for dipping. Optionally spoon a little au jus over the meat before adding the cheese for extra moisture. Provide extra salt and pepper at the table.