Prime Rib Sandwich Recipe

Prepare roast

Remove the prime rib from the refrigerator at least 2 hours before cooking to come to near room temperature. Pat dry with paper towels.

Preheat oven to 500°F (260°C). In a small bowl combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub the roast all over with olive oil, then press the seasoning mixture onto the exterior, concentrating on the fatty cap and exposed surfaces.

Place roast on a rack in a roasting pan, bone side down (bones act as a natural rack). Insert a probe thermometer into the thickest part of the meat, not touching bone.

Roast at 500°F (260°C) for 20–25 minutes to develop a crackling crust. Then reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare or 125–130°F (52–54°C) for medium-rare (this will be about 12–15 minutes per 500g at the lower temperature for a 3 kg roast — approximately 1 hour). Monitor with the thermometer.

Remove roast from oven, tent loosely with foil and let rest for 30–45 minutes. Resting allows juices to redistribute and carryover cooking will raise the temperature a few degrees. Slice thinly across the grain for sandwiches when ready.

While the roast rests (or in advance), make the au jus. In a large sauté pan or medium roasting pan over medium-high heat, melt butter. Add beef bones/trimmings and sear until deeply browned on all sides, about 8–10 minutes.

Add halved onion, chopped carrot, celery and smashed garlic and continue to brown for 4–5 minutes until vegetables pick up color.

Deglaze the pan with red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.

Add beef stock, thyme sprigs, bay leaf and Worcestershire sauce. Bring to a simmer, then reduce heat and gently simmer for 20–30 minutes to meld flavors.

Strain the jus through a fine-mesh sieve into a container, pressing on solids to extract liquid. Skim any fat from the surface. Taste and season with salt and pepper. Keep warm; transfer to a small ladle or dipping cup for serving with sandwiches.

Warm rolls: Split rolls and lightly butter cut sides. Place cut-side down on a hot griddle or pan over medium heat until golden and crisp, about 1–2 minutes.

Heat sliced prime rib: In a hot skillet with a tablespoon of butter or a splash of au jus, briefly sear or warm the thin slices of prime rib for 30–60 seconds per side to revive the crust and heat through (do not overcook). Alternatively, warm in a 300°F (150°C) oven wrapped in foil for 7–10 minutes.

Assemble sandwiches: Pile warm, thinly sliced prime rib onto the bottom half of each roll. Top with a slice of provolone or Swiss (if desired, briefly melt cheese under a broiler for 30–45 seconds), add pepperoncini or roasted peppers if using, and sprinkle a pinch of coarse sea salt.

Serve immediately with a small bowl of warm au jus for dipping. Suggest 1/4 to 1/3 cup au jus per sandwich for dipping.