Classic Pub Dip Recipe
Thinly-sliced house-smoked prime rib, jack cheese, and sautéed onions on a toasted sourdough baguette, with au jus and stout-horseradish cream sauce
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Ingredients
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Main Ingredients
Au Jus Ingredients
Stout-Horseradish Cream Sauce Ingredients
Method
Preparing the Prime Rib
- 1
Smoke the Prime Rib
If not already smoked, season the prime rib with salt and pepper. Smoke it at 225°F for 1.5 to 2 hours or until it reaches desired doneness. Let it rest for 10-15 minutes before slicing thinly.
- 2
Sauté the Onions
In a skillet over medium heat, melt 1 tablespoon of butter. Add sliced onions and sauté until caramelized, about 15-20 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.
Making the Au Jus
- 3
Combine Ingredients
In a saucepan, combine beef broth, Worcestershire sauce, garlic powder, and onion powder. Bring to a simmer over medium heat.
- 4
Reduce and Thicken
Let the mixture simmer for 10-15 minutes until the liquid is slightly reduced. Taste and adjust seasoning if necessary.
Preparing the Stout-Horseradish Cream Sauce
- 5
Mix the Ingredients
In a bowl, combine sour cream, horseradish, stout beer, salt, and black pepper. Stir until well mixed. Chill in the refrigerator until ready to serve.
Assembling the Dip
- 6
- 7
- 8
Melt the Cheese
Place the assembled baguette under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serving
- 9
Serve with Au Jus and Sauce
Slice the dip into manageable pieces. Serve hot with a side of au jus for dipping and the stout-horseradish cream sauce.
