Roast Prime Rib Dip Recipe

Season and roast the prime rib

Remove the prime rib from the refrigerator 1 hour before roasting to come toward room temperature. Preheat oven to 500°F (260°C). Pat the roast dry with paper towels. Rub olive oil all over the roast, then evenly rub the kosher salt, black pepper and garlic powder onto the surface, pressing gently so seasoning adheres. Place roast bone-side down on a rack set in a roasting pan.

Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast at 500°F for 20 minutes to develop a crust, then reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare (about 12–15 minutes per pound after the sear). For a 3-lb roast plan roughly 40–50 minutes after lowering the heat, but use thermometer reading rather than time.

When roast reaches 125°F, remove from oven, tent loosely with foil and rest 20–30 minutes. During resting the internal temperature will rise ~5–10°F. After resting, slice the roast thinly across the grain into 1/8–1/4-inch slices for dipping.

Roast peppers and caramelize onions

While the roast cooks, prepare peppers and onion. If using whole peppers, halve and remove stems, seeds and membranes, then slice into 1/2-inch strips (or use pre-sliced peppers). In a large skillet or sheet pan toss peppers and sliced onion with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper.

Option A - Oven roast: Spread peppers and onions in a single layer on a baking sheet and roast at 400°F (200°C) for 18–22 minutes, stirring once, until tender and slightly charred. Option B - Skillet: Heat a large skillet over medium-high heat, add the peppers and onions and cook, stirring occasionally, until softened and edges brown, about 12–15 minutes. Set aside and keep warm until assembly.

Make the au jus

While roast rests, make the au jus in a medium saucepan. If your roasting pan collected drippings, pour off excess fat leaving any browned fond (use a fat separator or spoon off fat). Place pan over medium heat, add 1 cup dry red wine and scrape up browned bits with a wooden spoon. Pour the wine and scraped fond into the saucepan.

Add 3 cups beef stock, 2 tbs demi-glace (or concentrated beef base), smashed garlic cloves and thyme sprigs. Bring the mixture to a simmer over medium heat and reduce gently until slightly thickened and flavorful, about 8–12 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper; adjust as needed. Strain the jus through a fine-mesh sieve into a serving bowl or small pitcher, discarding solids. Whisk in 1 tbs butter to finish for shine and richness.

Assemble the prime rib dip sandwiches

Split the rolls and, if desired, lightly toast cut sides in a hot skillet or under the broiler. Place several slices of warm prime rib on the bottom half of each roll, top with a spoonful of roasted peppers and onions and a slice of provolone or Swiss if using. Close the sandwich.

Serve sandwiches immediately with individual bowls or ramekins of warm au jus for dipping. Offer horseradish sauce on the side. Leftover au jus will keep covered in the refrigerator for up to 3 days and can be reheated gently.