Prime Rib Sliders Recipe

Advance preparation (minimum 24 hours)

Dry-brine the roast: pat the 5 lb prime rib thoroughly dry with paper towels. Rub evenly with 3 tbsp kosher salt, 2 tbsp freshly ground black pepper, 1 tbsp garlic powder, and 2 tbsp olive oil. Place roast on a rack set over a rimmed sheet pan, uncovered, in the refrigerator for at least 24 hours (up to 48 hours) to dry-age and allow flavors to penetrate.

Roasting

Remove roast from refrigerator 2 hours before cooking to come to room temperature. Preheat oven to 450°F (230°C). Place roast fat-side up on rack in roasting pan. Roast at 450°F for 15 minutes to develop a crust, then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare, about 1 to 1.25 hours more (approx. 12–15 minutes per pound). Use a probe thermometer for accuracy.

Resting and slicing

Transfer roast to a cutting board, tent loosely with foil, and rest for 30–45 minutes (internal temperature will rise ~5–10°F). Reserve pan drippings for the au jus. Slice the roast thinly (1/8–1/4 inch) across the grain for slider-sized portions. You should yield about 16 slider portions (roughly 1.5–2 oz meat per slider). Keep sliced meat loosely covered and warm.

Deglaze pan: place the roasting pan on the stovetop over medium heat (or transfer drippings to a saucepan). Add 1 cup dry red wine and scrape up browned bits with a wooden spoon.

Make the sauce: Add 4 cups beef drippings/stock, 1 minced shallot, and 2 tsp fresh thyme to the pan. Bring to a gentle simmer and reduce for 8–12 minutes until slightly concentrated. If desired, whisk in 2 tbsp beef demi-glace for extra depth. Season with 1 tsp salt and 1/2 tsp black pepper to taste.

Strain and keep warm: Strain the au jus through a fine-mesh sieve into a warm serving vessel. Keep on very low heat or in a small warmed thermos to serve with sliders.

Combine: In a small bowl, stir together 1/2 cup prepared horseradish, 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and well combined.

Adjust and chill: Taste and adjust spiciness — add more horseradish for heat or more sour cream to mellow. Cover and chill for at least 30 minutes so flavors meld. Bring to near-room temperature before serving if chilled.

Prepare buns: Preheat oven to 350°F (175°C). Brush the insides (and tops if desired) of 16 brioche slider buns with 2 tbsp melted butter. Place buns on a sheet pan, cut side up, and warm in the oven 5–7 minutes until lightly toasted.

Assemble sliders: On each bottom bun place a small handful (about 1.5–2 oz) of thinly sliced prime rib, a small spoonful of horseradish sauce (or pass on the side for guests), and a few arugula leaves if using. Season arugula lightly with a pinch of coarse sea salt and 1/8 tsp freshly ground black pepper. Top with bun and secure with a small pick if desired.

Serve with au jus: Serve sliders immediately with small ramekins of warm au jus for dipping and extra horseradish on the side. Recommend 2 sliders per person as an appetizer or 4–5 per person as a main depending on appetite. Note: requires advance notice to allow dry-brine and proper cooking time.