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0.0 – 0 reviews •
| Level: |
Intermediate |
| Total: |
3 hr 25 min |
| Active: |
35 min |
| Yield: |
6 to 8 servings |
Ingredients
- One 8-pound lip-on boneless rib eye roast
- 1 cup Worcestershire sauce
- 4 ounces Montreal steak seasoning
- 3/4 cup red wine
- 3 tablespoons beef base
- 1 cup large-diced onion
- 6 cloves garlic
- 6 sprigs fresh thyme
- 6 to 8 good-quality hoagie rolls
- 12 ounces horseradish
- 12 ounces sour cream
- 12 to 14 slices Swiss cheese
- 1 1/2 to 2 cups caramelized onions
- Serving suggestion: hand-cut fries
Instructions
- For the prime rib: Preheat the oven to 350 degrees F.
- Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
- Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
- For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
- For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
- Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
- Plate sandwiches with fries and cups of warm au jus for dipping.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1647 |
| Total Fat |
115 g |
| Saturated Fat |
54 g |
| Carbohydrates |
50 g |
| Dietary Fiber |
5 g |
| Sugar |
13 g |
| Protein |
103 g |
| Cholesterol |
374 mg |
| Sodium |
1442 mg |
