Recipe courtesy of The Red Door
Recipe courtesy of The Red Door
Episode:
On the Hook and In the Bun
Beef Dip
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- Level: Intermediate
- Total: 3 hr 20 min (includes resting time)
- Active: 40 min
- Yield: 6 servings, plus some leftovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1808
- Total Fat
- 167 g
- Saturated Fat
- 52 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 56 g
- Cholesterol
- 282 mg
- Sodium
- 1311 mg
- Level: Intermediate
- Total: 3 hr 20 min (includes resting time)
- Active: 40 min
- Yield: 6 servings, plus some leftovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1808
- Total Fat
- 167 g
- Saturated Fat
- 52 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 56 g
- Cholesterol
- 282 mg
- Sodium
- 1311 mg
Ingredients
Prime Rib Rub:
Horseradish Aioli:
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.
