1/2 Prime Dip Recipe

Prepare roast

Remove the prime rib from the refrigerator 1–2 hours before cooking to come to room temperature. Preheat oven to 250°F (120°C). Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the roast all over with olive oil, then massage the dry rub onto the roast so it is evenly coated. Tuck thyme sprigs around the roast in the roasting pan.

Slow roast

Place the roast on a rack in a roasting pan, fat cap up. Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast at 250°F until the internal temperature reaches 120°F for rare or about 2–2.5 hours for a 3 lb roast (time will vary by size). For medium-rare target 125–130°F. Check temperature after 1.5 hours and then every 15–20 minutes.

Rest and slice

When roast reaches target temp, remove pan from oven, tent loosely with foil and let rest 20–30 minutes (internal temp will rise ~5–10°F). Transfer roast to a cutting board and slice thinly across the grain into 1/8"–1/16" thin slices using a sharp carving knife or slicer.

Make au jus

While roast rests, pour beef au jus or beef broth into a small saucepan. Bring to a simmer over medium heat, scraping browned bits from the roasting pan into the jus. Taste and season with salt and pepper to taste. Keep warm on low.

Assemble sandwiches

Split hoagie rolls and lightly butter cut sides with softened butter. (Optional: toast cut-side down on a skillet until golden.) Pile a generous portion of thinly sliced prime rib onto the bottom half of each roll. Spoon a tablespoon or two of warm au jus over the meat to moisten. Top the meat with 2 provolone slices (arrange to cover meat). Place assembled sandwiches under a broiler or in a 375°F oven for 2–4 minutes until the provolone melts and edges bubble. If using mustard, spread on the top half of the roll before closing.

Serve

Remove sandwiches from oven, close rolls, and serve immediately with a side bowl of warm au jus for dipping. Garnish with a thyme sprig if desired.

Reserve extra warm au jus in a small serving bowl. Offer salt and pepper to taste at the table for guests to adjust their au jus if needed.