Recipe courtesy of The Red Door
Beef Dip
- Level: Intermediate
- Yield: 6 servings, plus some leftovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1808
- Total Fat
- 167
- Saturated Fat
- 52
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 56
- Cholesterol
- 282
- Sodium
- 1311
- Total: 3 hr 20 min (includes resting time)
- Active: 40 min
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
- For the prime rib rub: Preheat oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.