Prime Rib French Dip Recipe
Make Prime Rib French Dip Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prime Rib
Au Jus (Dipping Broth)
Sandwich Assembly
Method
Prime Rib
- 1
Bring roast to room temperature
Remove the prime rib from refrigerator 1 to 2 hours before cooking so it comes close to room temperature; this ensures more even cooking.
- 2
Preheat oven
Preheat oven to 475°F (245°C). Place a rack in a roasting pan.
- 3
- 4
High-heat sear roast in oven
Place the seasoned roast fat-side up on the rack in the roasting pan. Roast at 475°F (245°C) for 15 minutes to develop a crust.
- 5
Continue roasting low and slow
Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120–125°F (49–52°C) for medium-rare (adjust to 130–135°F for medium). For a 3 lb roast this typically takes 40–55 minutes at 325°F; use an instant-read thermometer inserted into the thickest part without touching bone.
- 6
- 7
Slice
Thinly slice the rested roast across the grain into 1/8–1/4 inch slices for sandwiches. Keep slices warm; you can briefly warm them in a low oven (200°F/95°C) covered with foil if desired.
Au Jus (Dipping Broth)
- 8
Prepare aromatics
While the roast rests, place the roasting pan over two burners on medium heat (or transfer pan drippings to a large skillet). If there's a lot of fat, skim to leave about 1–2 tablespoons. Add halved onion and smashed garlic to the pan and sauté 2–3 minutes until softened and browned in the drippings.
- 9
- 10
Simmer
Bring mixture to a gentle simmer and cook for 10–12 minutes to meld flavors. Taste and adjust seasoning. Remove thyme sprigs and bay leaf.
- 11
Finish au jus
Strain the broth through a fine-mesh sieve into a bowl or saucepan to remove solids. Return to a simmer and whisk in 1 tablespoon unsalted butter for sheen and richness, if desired. Keep warm in a small pot on low heat or in a thermal carafe for serving.
Sandwich Assembly
- 12
- 13
Toast with cheese (optional)
If using cheese, arrange sliced warm prime rib on bottom half of each roll, top with a slice of cheese, and place under broiler for 1–2 minutes just until cheese melts. Watch carefully to avoid burning.
- 14
Assemble sandwiches
Mound thin slices of prime rib on each roll (about 6–8 oz meat per sandwich, adjust to preference). Add a smear of horseradish sauce if desired, then top with the roll lid.
- 15
Serve with au jus
Serve sandwiches immediately with small bowls or cups of hot au jus for dipping. Encourage guests to dip each bite or the entire sandwich as preferred.
