PRIME RIB SANDWICH Dec 4 Written By Eleanor Debel https://www.youtube.com/shorts/wgpb7eIdlnkPrintPRIME RIB STEAK SANDWICH Yield 6-8Prep time30 MinCook time3 HourTotal time3 H & 30 M Ingredients 4-6 lb prime rib roast, bone removed and trussed with kitchen twine your favorite bbq rub or Kosher salt and pepper or to cover Horseradish Sauce: 1/2 cup sour cream ½ cup mayonnaise 1 Tbsp stone ground mustard 1-2 Tbsp prepared horseradish 2 cloves garlic, grated on a microplane ½ lemon, juiced 2 Tbsp finely chopped chives Kosher salt to taste For the Sandwich:Ciabatta baguette, or bread of choice 4 slices of provolone cheese Chimichurri sauce Caramelized onions InstructionsSet a rack inside of a sheet tray and set aside. Season the prime rib all over with your favorite seasoning blend or salt and pepper, then place the seasoned prime rib onto the prepared sheet tray and let sit in the fridge overnight uncovered. Preheat your oven to 300 F. Remove the meat from the fridge 30 minutes before starting to cook, then cook for 2-2 ½ hours at 300 degrees, or until the internal temperature reaches 120 F for a perfect medium rare. Remove from the oven.Heat a large skillet, big enough to fit the whole cooked prime rib, over medium high heat and sear the meat all over to create a nice crust. Let rest for 20 minutes before slicing. Cut your baguette in half lengthwise and toast in the oven until just golden brown. Layer provolone slices on one side of the bread and melt in the oven for about 3-4 minutes. Thinly slice the prime rib and layer on top of the melted cheese, then add chimichurri sauce, caramelized onions and lots of horseradish sour cream. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichtechnique Eleanor Debel
PRIME RIB SANDWICH Dec 4 Written By Eleanor Debel https://www.youtube.com/shorts/wgpb7eIdlnkPrintPRIME RIB STEAK SANDWICH Yield 6-8Prep time30 MinCook time3 HourTotal time3 H & 30 M Ingredients 4-6 lb prime rib roast, bone removed and trussed with kitchen twine your favorite bbq rub or Kosher salt and pepper or to cover Horseradish Sauce: 1/2 cup sour cream ½ cup mayonnaise 1 Tbsp stone ground mustard 1-2 Tbsp prepared horseradish 2 cloves garlic, grated on a microplane ½ lemon, juiced 2 Tbsp finely chopped chives Kosher salt to taste For the Sandwich:Ciabatta baguette, or bread of choice 4 slices of provolone cheese Chimichurri sauce Caramelized onions InstructionsSet a rack inside of a sheet tray and set aside. Season the prime rib all over with your favorite seasoning blend or salt and pepper, then place the seasoned prime rib onto the prepared sheet tray and let sit in the fridge overnight uncovered. Preheat your oven to 300 F. Remove the meat from the fridge 30 minutes before starting to cook, then cook for 2-2 ½ hours at 300 degrees, or until the internal temperature reaches 120 F for a perfect medium rare. Remove from the oven.Heat a large skillet, big enough to fit the whole cooked prime rib, over medium high heat and sear the meat all over to create a nice crust. Let rest for 20 minutes before slicing. Cut your baguette in half lengthwise and toast in the oven until just golden brown. Layer provolone slices on one side of the bread and melt in the oven for about 3-4 minutes. Thinly slice the prime rib and layer on top of the melted cheese, then add chimichurri sauce, caramelized onions and lots of horseradish sour cream. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichtechnique Eleanor Debel
