Recipe courtesy of The Red Door

Beef Dip

  • Level: Intermediate
  • Total: 3 hr 20 min (includes resting time)
  • Active: 40 min
  • Yield: 6 servings, plus some leftovers
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Ingredients

Prime Rib Rub:

1/2 cup minced garlic, plus more for au jus

1/4 cup salt 

3 tablespoons ground black pepper, plus more for au jus 

3 tablespoons granulated onion 

3 tablespoons dried thyme 

1 tablespoon dried rosemary 

16 ounces Irish stout, such as Guinness 

One 5-pound boneless beef rib-eye or prime rib 

Horseradish Aioli:

2 egg yolks

5 tablespoons minced garlic 

3 tablespoons prepared horseradish 

2 1/4 teaspoons lemon juice 

1 1/2 teaspoons Dijon mustard 

3/4 teaspoon salt 

1 3/4 cups olive oil 

Serving suggestions: sliced white Cheddar, demi-baguettes

Directions

  1. For the prime rib rub: Preheat oven to 450 degrees F.
  2. Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
  3. For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
  4. To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
  5. To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.

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