Prime Rib Bomb Recipe

Time3h

Serves4

Our own slow roasted prime rib, shaved thin, with caramelized onions, sautéed peppers and mushrooms with provolone cheese.

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Ingredients

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1
Slow Roast the Prime Rib
Preheat your oven to 450°F (232°C). Rub the prime rib roast with olive oil, salt, and black pepper. Place in a roasting pan and roast for 20 minutes. Reduce the oven temperature to 325°F (163°C) and continue cooking for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven and let it rest for at least 20 minutes before slicing thin.
2
Sauté Vegetables
In a skillet over medium heat, add a little olive oil and sauté the bell peppers and mushrooms until tender, about 5-7 minutes. Add the caramelized onions and stir to combine. Cook for an additional 2-3 minutes.
3
Assemble the Bombs
Slice the sub rolls open and layer the shaved prime rib, sautéed vegetables, and provolone cheese inside each roll. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
4
Serve
Remove from the oven, let cool slightly, and serve hot.