Succulent rib roast slathered in horseradish cream and served in club rolls.
Directions for: Prime Rib Sandwiches with Horseradish Sauce
Ingredients
Prime Rib1 (6-8 lbs) standing rib roast
cup kosher salt
2 Tbsp freshly ground black pepper
1 bunch fresh thyme
Horseradish Cream2 cups sour cream
cup prepared horseradish, drained
cup Dijon mustard
1 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper
Sandwiches12 club rolls, split open
Olive oil, for brushing
Directions
Prime Rib1. Preheat the oven to 450F. Remove the meat from the refrigerator at least one hour before cooking.
2. Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350F. Continue cooking the meat until the internal temperature at the thickest part reaches 125F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes.
Horseradish Cream1. In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside.
Sandwiches1. Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes.
2. Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm.
See more: Beef, Dinner, Lunch, Main, Roast