Prime Rib Dip Recipe

In a small bowl whisk together prepared horseradish, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt and pepper until smooth and well combined. Taste and adjust heat with more horseradish or balance with extra mayonnaise/sour cream if needed. Chill until ready to serve.

In a small saucepan over medium heat combine beef au jus (or low-sodium beef broth), dry red wine (if using), beef demi-glace or concentrated beef base and soy sauce. Whisk to dissolve demi-glace or base.

Bring the mixture to a gentle simmer and let it reduce slightly for 4–6 minutes until flavors meld. Taste and adjust seasoning with pepper or a pinch of salt. Keep warm on the lowest heat; cover to hold until serving.

Prep prime rib and rolls

If prime rib is cold from the refrigerator, warm slices briefly in a skillet over medium-low heat with 1 teaspoon of butter or place on a baking tray and warm in a 300°F (150°C) oven for 6–8 minutes until just warmed through. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while warming.

While the meat warms, split the rolls or baguettes and butter the cut sides with the softened butter. Toast cut-side down in a skillet or under a broiler for 1–2 minutes until lightly golden; watch closely to avoid burning.

Spread about 1 tablespoon of mayonnaise on the bottom half of each roll (adjust to taste). On top of the mayo layer the warmed, hand-carved prime rib slices, dividing the meat evenly (approximately 4 oz meat per sandwich).

Place 2 slices of provolone cheese over the meat on each sandwich. If you prefer the cheese melted, place assembled open sandwiches under a broiler or in a 350°F (175°C) oven for 1–2 minutes until cheese just melts.

Spread 1 tablespoon of the creamy horseradish sauce on the top halves of the rolls (or serve extra on the side). Close sandwiches and press gently. Serve each sandwich with a small bowl of warm au jus for dipping; pour about 1/3 to 1/2 cup au jus per serving or serve family-style.