Prime Rib Dip Recipe

Prepare au jus base

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and smashed garlic and cook until fragrant and translucent, about 1–2 minutes.

Pour in the dry red wine (or extra beef stock) and bring to a gentle simmer. Reduce by about half, 3–5 minutes, to concentrate flavor.

Add the beef stock, thyme sprigs, bay leaf and beef demi-glace (if using). Bring to a simmer, then reduce heat to low and let gently simmer 10–12 minutes to meld flavors.

Remove thyme sprigs and bay leaf. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

If you prefer a very smooth, glossy jus, strain the liquid through a fine-mesh strainer into a clean saucepan. Keep warm over very low heat until serving. If you want a slightly thicker jus, whisk in an additional 1 teaspoon of demi-glace or simmer 5–8 minutes to reduce further.

Warm the sliced prime rib

If the prime rib is cold or refrigerated, place the thinly sliced meat in a shallow pan, pour 1/4 cup of warm au jus over it, cover with foil, and warm in a 300°F (150°C) oven for 8–10 minutes just until warmed through. Alternatively, briefly dip or submerge slices in warm jus to heat without overcooking.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add the thinly sliced onion and bell peppers in a single layer if possible.

Season vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. For more color, increase heat to medium-high for the last 1–2 minutes.

Remove from heat and keep warm. If desired, reserve a few pepper strips for garnish.

Prepare the smoked gouda by slicing thinly so it will melt quickly when assembled.

Preheat oven broiler or set oven to 425°F (220°C). Line a baking sheet with foil.

Slice the baguette or rolls in half lengthwise (or into sandwich-sized portions). Brush cut sides lightly with 2 tablespoons melted butter. If you like, rub the cut sides with the halved garlic clove for more aroma.

Place bread cut-side up on the baking sheet and toast under the broiler or in the oven until golden and crisp, about 2–4 minutes. Watch carefully to avoid burning. Remove and keep warm.

To assemble sandwiches: pile a generous portion (about 4–6 ounces) of warmed shaved prime rib onto the bottom half of each roll or piece of toasted baguette. Spoon a few tablespoons of hot au jus over the meat to keep it juicy.

Top the meat with a portion of sautéed peppers and onions, then layer smoked gouda over the top. Place assembled open sandwiches under the broiler or into a 375°F (190°C) oven for 2–4 minutes just until the cheese melts and becomes slightly bubbly. Alternatively, cover with a lid or tent with foil for 1–2 minutes to melt cheese without extra browning.

Remove from heat, place top half of roll on sandwich, and garnish with chopped parsley if desired. Serve immediately with warm au jus in small dipping bowls on the side.