Prime Rib Dip Recipe

Collect pan drippings: after roasting prime rib (or using store-bought drippings), spoon off excess fat leaving browned fond in the pan. If you do not have drippings, melt 2 tbs unsalted butter in a saucepan.

Heat saucepan over medium heat and add 1 tbs beef drippings or butter. Add sliced shallot and smashed garlic cloves and sauté 2–3 minutes until softened and fragrant but not browned.

Pour in 1 cup dry red wine (or additional beef stock). Scrape the bottom of the pan with a wooden spoon to loosen browned bits (fond). Simmer 2–3 minutes to reduce slightly and concentrate flavor.

Add 4 cups beef stock, 1 tbs Worcestershire sauce, 1 tsp soy sauce, thyme sprigs, bay leaf, and 1 tsp freshly ground black pepper. Bring to a gentle simmer.

Simmer uncovered 10–15 minutes to meld flavors. Taste and adjust seasoning with up to 1/2 tsp salt if needed.

If you prefer a slightly thicker jus, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into simmering jus and cook 1–2 minutes until slightly thickened.

Strain the jus through a fine-mesh sieve into a heatproof bowl or gravy boat, discarding solids (shallot, garlic, thyme stems, bay leaf). Keep warm until serving.

Prepare rolls: split the hoagie rolls and brush cut sides lightly with softened butter (about 2 tbs total). Optional: toast cut-side down in a medium skillet or under a broiler 1–2 minutes until lightly golden.

Season sliced prime rib: place warm or room-temperature sliced prime rib in a bowl and toss gently with 1 tsp olive oil, 1/2 tsp salt and 1/2 tsp black pepper to re-season and loosen slices.

Warm the meat briefly: heat a large skillet over medium heat. Add the seasoned prime rib slices in a single layer (work in batches if necessary) and warm 30–60 seconds per side just until heated through but not overcooked. Remove to a plate and keep warm.

Optional — caramelized onions: if using, sauté 1 cup thinly sliced onions in 1 tbs butter over medium-low heat 20–25 minutes until deep golden and sweet. Season with a pinch of salt. You can prepare these ahead and reheat.

Assemble sandwiches: place a portion of warmed prime rib (about 4 oz / 113 g per sandwich) on the bottom half of each roll. Top each with a slice of provolone or swiss cheese and optional caramelized onions or a smear (about 1 tbs) of horseradish sauce.

If you prefer the cheese melted, place assembled open sandwiches under a broiler for 1–2 minutes or return to the warm skillet covered for 1–2 minutes until cheese is melted.

Serve: transfer sandwiches to plates and serve immediately with a small bowl or gravy boat of warm au jus for dipping. Recommend 1/4 to 1/3 cup jus per sandwich.