Best Prime Rib Dip Sandwiches Recipes

PRIME RIB BEEF DIP

Steps:

• In a large saucepan, mix together the Au Jus sauce, using all ingredients to taste. (I keep onion soup mix in an old spice jar to use as a seasoning) I start with 8 oz. of water, 2 teaspoons pepper, 1 tsp Worcestershire, 8 oz. Au Jus, 2 tsp soy sauce, 2 tbsp of onion soup mix and a dash of cayenne. Simmer.
• In a skillet, melt butter then combine chopped green peppers, onions and mushrooms with black pepper. Add soy sauce and Worcestershire. Sauté on medium heat until veggies are tender crisp.
• Slice the leftover prime rib so that it is at a 1/2 inch (or less) thickness, then set in the simmering Au Jus.
• Cut French bread diagonally, toast pieces in toaster.
• Spread french onion dip on both pieces (top and bottom).
• Layer on prime rib from Au Jus.
• Put sauteed mushroom, onion, green peppers on top of meat.
• Cover with pepper jack cheese.
• Broil sandwich open-faced for 2-3 minutes or until cheese is slightly golden.
• Serve with small bowl of Au Jus for dipping.

PRIME RIB DIP SANDWICHES

Steps:

• 1. For the jus: Season the beef bones with salt and pepper.
• 2. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan doesn't burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
• 3. Add the wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the wine is reduced by half, about 3 to 4 minutes.
• 4. Return the bones and any accumulated juices on the plate to the pot. Add the broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer until the jus has a deep beefy flavor, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
• 5. Remove and discard the bones. Set a fine-mesh strainer over a medium saucepan. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with additional salt and pepper as needed; keep warm over low heat.
• 6. For the sandwiches: Heat the oven to broil and arrange a rack in the middle.
• 7. Spread the butter on the cut sides of the rolls and season with salt and pepper. Place the rolls butter-side up on a baking sheet and broil until golden brown and toasted, about 2 minutes. Place the baking sheet on a wire rack.
• 8. Divide the roast beef into 6 portions. Using tongs, dip 1 portion into the warm jus and place on a roll. Repeat with the remaining portions of roast beef. Close each sandwich and slice in half.
• 9. Divide the remaining jus among 6 small bowls. Serve with the sandwiches and horseradish and sour cream, if using.
• 10. Note: You can combine the horseradish and sour cream together and spread on the buns, or you can spread a thin layer of each on the buns instead.