Prime Rib French Dip Recipe
One quarter pound of smoked prime rib marinated in our Cabernet Stock Au Jus, served on a sliced baguette with melted Gruyere, sautéed Vidalia onions and Horseradish Sour Cream. Served with our Cabernet Stock Au Jus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cabernet Stock Au Jus
In a saucepan, combine Cabernet Sauvignon and beef stock. Simmer over medium heat for about 15 minutes until slightly reduced. Season with salt and pepper to taste.
- 2
Cook the Prime Rib
Season the prime rib with salt and black pepper. In a hot skillet, sear the prime rib on all sides until browned. Transfer to a preheated oven at 325°F (165°C) and roast for about 20-25 minutes or until the desired doneness is reached. Let it rest for 10 minutes before slicing.
- 3
- 4
Prepare the Horseradish Sour Cream
In a small bowl, combine sour cream and horseradish. Mix well and season with salt to taste.
- 5
- 6
Serve
Serve the assembled sandwiches hot, alongside a bowl of the Cabernet Stock Au Jus for dipping.
