Name: The Grill At Quail Corners Prime Rib French Dip Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 1 each bone-in prime rib roast (standing rib roast), 3–4 ribs; 2 tbs kosher salt; 1 tbs freshly ground black pepper; 1 tsp garlic powder; 1 tbs fresh rosemary, finely chopped; 2 tbs olive oil; 1 each beef chuck bones or reserved roast bones (optional); 2 tbs unsalted butter; 1 each yellow onion, halved and sliced thick; 1 each carrot, coarsely chopped; 1 each celery stalk, chopped; 4 each garlic cloves, smashed; 1 tbs tomato paste; 1 cup dry red wine (optional); 4 cup low-sodium beef stock; 1 tsp Worcestershire sauce; 2 each fresh thyme sprigs; 1 each bay leaf; 1 tsp salt; 0.5 tsp freshly ground black pepper; 6 each Italian or French rolls (split but not cut through); 4 tbs unsalted butter, softened; 6 slices provolone or Swiss cheese (optional); 0.75 cup horseradish sauce (prepared), optional

Method

Prime Rib Roast & Seasoning

1
Bring roast to room temperature
Remove the prime rib from the refrigerator at least 2 hours before cooking (longer for very large roasts). Pat dry with paper towels.
2
Preheat oven
Preheat oven to 450°F (230°C) for initial high-heat sear.
3
Season roast
In a small bowl, combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub the roast all over with olive oil, then evenly coat with the seasoning mixture, pressing it into the meat.
4
Roast (two-step method)
Place the roast bone-side down on a rack in a roasting pan. Roast at 450°F (230°C) for 20 minutes to develop a crust. Then reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare, about 12–15 minutes per pound (adjust for desired doneness). For medium-rare aim for 125–130°F (52–54°C) before resting.
5
Rest roast
Transfer roast to a cutting board, tent loosely with foil and rest for 20–30 minutes. Carryover will raise temperature a few degrees. Reserve any pan juices and bones for the au jus.

Au Jus (Dipping Broth)

6
Prepare pan and roast trimmings
If you have roast bones/trimmings or beef bones, roast them under the broiler or in a hot pan until browned. Pour any pan drippings from the roast into a heatproof container, skim off excess fat (reserve a tablespoon for the au jus).
7
Sweat vegetables
In a medium saucepan or small stockpot, melt 2 tablespoons butter over medium heat. Add the sliced onion, chopped carrot and celery and cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add smashed garlic and cook 1 minute more.
8
Build flavor
Stir in tomato paste and cook 1–2 minutes until it darkens slightly. If using, pour in the red wine to deglaze the pan, scraping browned bits from the bottom; simmer until wine is reduced by half, about 3–4 minutes.
9
Simmer stock
Add beef stock, reserved pan juices and any roasted bones to the pot. Add Worcestershire sauce, thyme sprigs and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer gently for 20–30 minutes to meld flavors.
10
Strain and finish
Remove thyme sprigs, bay leaf and solids, then strain the liquid through a fine-mesh sieve into a clean saucepan or bowl. Taste and season with salt and pepper. If you want a richer, slightly thicker jus, simmer the strained liquid over medium heat until reduced by 10–20%.

Sandwiches & Assembly

11
Slice roast
Using a sharp carving knife, slice the rested prime rib thinly against the grain into 1/8–1/4-inch slices. Keep slices warm on a platter tented with foil.
12
Prepare rolls
Split the rolls partway and spread softened butter on the cut sides. Optionally toast in a 400°F (200°C) oven for 4–6 minutes or in a skillet until lightly golden.
13
Assemble sandwiches
Pile several slices of prime rib onto each roll. If using cheese, place a slice of provolone or Swiss on top of the meat. Optionally heat under a broiler for 1–2 minutes to melt the cheese (watch closely). Serve with a small bowl of hot au jus for dipping and horseradish sauce on the side.
14
Serving
Serve immediately: each diner dips sandwich halves into warm au jus. Leftover au jus can be refrigerated up to 3 days or frozen.

Prime Rib French Dip Recipe

Ingredients

Prime Rib Roast & Seasoning

Au Jus (Dipping Broth)

Sandwiches & Assembly

Method

Prime Rib Roast & Seasoning

Bring roast to room temperature

Preheat oven

Season roast

Roast (two-step method)

Rest roast

Au Jus (Dipping Broth)

Prepare pan and roast trimmings

Sweat vegetables

Build flavor

Simmer stock

Strain and finish

Sandwiches & Assembly

Slice roast

Prepare rolls

Assemble sandwiches

Serving

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