Prime Rib Dip Recipe

Warm the beef and build jus

Trim any large fat pieces from the sliced roast so pieces will dip readily. In a medium saucepan over medium heat, add 2 tbsp beef drippings (or butter if unavailable). When hot, add the thinly sliced prime rib and gently toss just to warm for 1–2 minutes — you want slices heated, not overcooked.

Pour in 3 cups low-sodium beef broth and bring to a gentle simmer. Scrape any browned bits from the pan to incorporate flavor. Reduce heat to low.

Stir in 1/4 cup demi-glace (if using) to deepen flavor, then add 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and freshly ground black pepper. Taste and season with up to 1/2 tsp fine sea salt only if needed (demi-glace and soy/Worcestershire add saltiness). Keep jus at a bare simmer while preparing rolls so it stays hot for dipping.

If you prefer a clearer au jus, after simmering for 5 minutes, strain the broth into a warm bowl and return broth to the saucepan, discarding solids. Keep hot.

Prepare and toast rolls

Preheat oven broiler or oven to 425°F (220°C). Split 4 hoagie or French rolls lengthwise without cutting fully through. In a small bowl, mix softened butter with 1 tsp minced garlic. Spread garlic butter on the cut sides of each roll.

Place rolls cut-side up on a baking sheet. Broil or bake for 3–5 minutes until edges are golden and butter is melted — watch closely to avoid burning.

Assemble sandwiches

Place warmed prime rib slices evenly into the bottom halves of the toasted rolls. If using, top meat with 1/2 cup caramelized onions. Add one slice of provolone cheese over the meat on each sandwich. Return assembled sandwiches under the broiler for 30–60 seconds until cheese melts (optional). Sprinkle chopped parsley over the top if desired.

While jus simmers, whisk together 2 tsp prepared horseradish, 1/4 cup sour cream, 1 tbsp mayonnaise, 1/2 tsp lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust horseradish level to your preference. Refrigerate until ready to serve.

Serve sauce on the side or spread a thin layer on the top half of the rolls before closing the sandwich.

Bring the pot of hot jus and the assembled sandwiches to the table. For each sandwich, provide a small bowl (or cup) of hot au jus. Dip the sandwich into the jus or spoon jus over the meat as you eat.

Leftover au jus can be refrigerated for 3–4 days or frozen. Reheat gently before serving.