The Primo Dip Recipe
½lb. sliced smoked prime rib, herb au jus & horseradish cream sauce on baguette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Herb Au Jus
Horseradish Cream Sauce
Method
Preparing the Herb Au Jus
- 1
- 2
Simmer
Let the mixture simmer for about 15-20 minutes until it reduces slightly and the flavors meld.
- 3
Strain
Remove from heat, strain the au jus through a fine-mesh sieve, and set aside.
Making the Horseradish Cream Sauce
- 4
Combine Ingredients
In a mixing bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- 5
Chill
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
Assembling the Primo Dip
- 6
Prepare the Baguette
Slice the baguette into 1-inch thick pieces, ensuring you have enough for serving.
- 7
Heat the Prime Rib
In a skillet over medium heat, warm the sliced smoked prime rib until heated through.
- 8
Serve
To assemble, place a slice of warm prime rib on each baguette piece, drizzle with herb au jus, and top with a dollop of horseradish cream sauce.
- 9
Enjoy
Serve immediately while warm, and enjoy your Primo Dip!