Cooking with Josh: Pime Rib Sandwhich

We are getting you ready for Father's Day and today we have a dish he will love.

Prime Rib Sandwhich
1 1/2 to 2 lb Boneless Whole Rib Roast
3 tbsp cajun seasoning
1 tbsp season salt
2 tsp black pepper
1 tbsp Italian herb seasoning
2 tbsp chopped garlic
Cabernet or Merlot
Hard crusted sub bread

Au Jus:
Reserved juice from Rib Roast
Fat pieces from Rib Roast
2 tbsp brewed coffee or espresso
2 cups water
1 tsp Beef Base

Creamy Horseradish:
1 cup sour cream
1 tbsp horseradish
1 tsp lemon juice
1 to 2 dashes worcestshire sauce
1 dash tabasco sauce

Pre-heat oven to 375 degrees, combine all seasonings for rib roast, then using a filet or pairing knife poke small holes in rib roast and pour wine nto holes, allowing wife to soak in. Rub chopped garlic on roast then rub with seasoning. Place on broiler pan with a rack and small amount of water in bottom of pan and place in oven for 45 min to 1 hour, less time for rare and longer for medium rare to medium. While roast is cooking prepare.

Creamy Horseradish by combining all ingredients until everything is mixed in and place in refrigerator for later. After removing roast from oven remove fat lip on thin side of roast and let cool for 20 to 30 min while making Au jus. For Au jus pour juice from roast pan into sauce pan with a piece of fat lip from roast. Add water, coffee, and beef base and bring to a boil. Reduce heat a let simmer while roast cools. Using very sharp carving knife, slice roast extra thin, if available use meat slicer for thinner slices. Toast bread in oven or on grill and smear the bottom with creamy Horseradish and place sliced rib roast on top. Serve with Au jus on side and chips or french fries.

Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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