Shaved Prime Rib Recipe

Prepare shaved prime rib

If using a cooked prime rib roast, chill until firm and thinly slice against the grain as thin as possible (about 1/16"–1/8"). If using pre-shaved deli-style prime rib, separate slices so they reheat evenly. Aim for about 1.25 lb total to make 4 sandwiches.

Reheat meat

Heat a large skillet or flat top over medium-high heat. Add 1 tablespoon olive oil and let shimmer. Add the shaved prime rib in an even layer and quickly sear for 30–60 seconds, just to warm through and pick up a little caramelization — work in batches if needed. Season lightly with 1/4 tsp coarse salt and a grind of black pepper. Remove to a warm plate and keep covered.

Toast rolls

Slice rolls and spread about 1/2 tablespoon softened butter on the cut sides. Heat a clean skillet or griddle over medium heat and toast buttered cut sides until golden and crisp, 1–2 minutes. Place 2 slices provolone on the bottom half of each roll while still warm so the cheese softens.

Assemble sandwiches

Layer warmed shaved prime rib evenly over the provolone on each roll. Top meat with a generous spoonful of grilled onions, a drizzle of chimichurri, and 1–2 tablespoons horsey sauce (adjust to taste). Close sandwiches and serve immediately.

Slice onions

Peel onions and slice into 1/4"–1/2" rings or half-moons, separating the rings so they cook evenly.

Cook onions

Heat a skillet over medium heat and add 2 tablespoons olive oil. When hot, add the sliced onions, stirring to coat. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon brown sugar if using. Cook, stirring occasionally, for 12–18 minutes until softened and golden-brown at the edges. If they begin to dry, add a tablespoon of water and reduce heat slightly. Remove from heat and keep warm until assembling sandwiches.

Prepare herbs

Roughly chop the parsley, cilantro (if using), oregano, and garlic so they fit in a food processor or blender.

Make chimichurri

In a food processor pulse the herbs and garlic 3–4 times to chop coarsely (do not purée to a paste). Transfer to a bowl and stir in 2 tablespoons red wine vinegar, 6 tablespoons extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt, acid or oil to preference. Let sit at room temperature for 10–15 minutes so flavors meld. If making ahead, refrigerate up to 48 hours and bring to room temperature before serving. Squeeze a little lemon juice in just before serving if desired.

Mix sauce

In a small bowl combine 2 tablespoons prepared horseradish, 6 tablespoons mayonnaise, 2 tablespoons sour cream, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. Taste and adjust heat by adding more horseradish if you want more kick. Refrigerate until ready to use; bring to room temperature for easier spreading.

Final seasoning & serve

Before serving, give the warmed meat one final toss in the pan for 10–15 seconds to reheat if needed. Taste the chimichurri and horsey sauce, and adjust seasoning. Place sandwiches on a platter and serve with extra chimichurri and horsey sauce on the side, plus lemon wedges if using. Leftover shaved prime rib can be kept refrigerated up to 3 days.