Prime Rib Sandwich Recipe

Dry brine and prep

24 hours before roasting, pat the prime rib dry with paper towels. Mix kosher salt, black pepper, minced garlic, chopped rosemary and olive oil into a paste. Rub evenly all over the roast, making sure to coat the fat cap and sides. Place on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for at least 12–24 hours to dry brine and develop a flavorful crust.

Bring to room temperature

Remove roast from refrigerator 2 hours before cooking to come to room temperature. This promotes even cooking.

Roast low and slow, then finish hot

Preheat oven to 250°F (120°C). Place roast on a rack in a roasting pan, fat side up. Insert a probe thermometer into the thickest part, avoiding bone. Roast until internal temperature reaches 115°F (46°C) for medium-rare (about 20–25 minutes per pound, roughly 1.5–2 hours for a 5 lb roast). Remove roast and tent loosely with foil while you increase oven temperature to 500°F (260°C). When the oven reaches temperature, return roast and sear for 8–12 minutes to develop a crackling, browned crust and bring internal temp to 125–130°F (52–54°C). Adjust sear time for desired doneness. Rest the roast, tented, for 20–30 minutes; carryover will raise temp a few degrees.

Slice

After resting, transfer roast to a cutting board. Using a sharp carving knife, slice thinly across the grain into 1/8–1/4 inch slices suitable for sandwiches. Reserve pan juices and any drippings.

Deglaze the roasting pan: place the roasting pan on the stovetop over medium heat (or use a skillet). Add the chopped shallot and smashed garlic clove to the pan and sauté in 1 tablespoon butter for 1–2 minutes until softened and fragrant.

Add the red wine (if using) to the pan and scrape up browned fond with a wooden spoon. Reduce the wine by half, about 3–5 minutes.

Add beef or veal stock, thyme sprigs and bay leaf. Bring to a gentle simmer and reduce slightly for 8–10 minutes to concentrate flavor. Taste and season with salt and black pepper. Strain the jus through a fine-mesh sieve into a heatproof container, pressing on solids to extract flavor. Whisk in the remaining tablespoon of butter for a glossy finish. Keep warm until serving.

Warm rolls: split rolls or baguette and lightly butter cut sides with softened butter. Toast on a griddle or under a broiler until just golden, about 1–2 minutes, watching closely.

Spread horseradish cream: on the bottom halves of the toasted rolls spread about 1 tablespoon horseradish cream (adjust to taste).

Assemble sandwiches: pile 3–4 ounces (by weight) of thinly sliced prime rib onto each roll (about 6–8 slices depending on thickness). Top with a small handful of arugula or watercress and optional pickle slices.

Serve with au jus: place au jus in small individual dipping bowls or a communal gravy boat. Serve sandwiches warm with a side of au jus for dipping or lightly spoon a few tablespoons over the meat before closing the roll.

Optional finishing: for an extra touch, briefly dip the assembled sandwich bottom (meat side) into the warm au jus for a French dip style sandwich, then top and serve immediately.