- 1
Ingredients
- 4 pound Boneless Prime Rib Roast
- Rub
- Freshly Cracked Black Pepper
- 1 tablespoon Kosher Salt
- 1 1/2 teaspoon Onion Powder
- 1 tablespoon Fresh Oregano
- 1 teaspoon Paprika
- 5 Cloves Garlic
- 2 tablespoons Extra-Virgin Olive Oil
- Au Jus Dipping Sauce
- 2 1/2 cups Low Sodium Beef Stock
- 12 soft Italian-Style Hoagie Rolls
- Spicy Celery Giardiniera
- 1 pound Celery (peeled and sliced thin on a bias)
- 1/2 cup Jalapenos (thinly sliced into rings)
- 2 tablespoons Fresno Chiles (thinly sliced into rings)
- 2 Cloves Garlic (minced)
- 1 cup Red Onion (thinly sliced)
- 1 teaspoon Ancho Chile Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Dried Oregano
- 1 tablespoon Coriander Seeds (toasted and ground)
- 1/4 cup Flat-Leaf Parsley (chopped)
- 4 ounces Red Wine Vinegar
- 4 ounces Extra-Virgin Olive Oil
Preparation
Step 1
Combine all of the rub ingredients in a small bowl or in a mortar and pestle. Use the end of a wooden spoon or a pestle to mash all of the ingredients together to make a fairly smooth paste. Season your Roast with lots of Cracked Black Pepper on all sides then season with the Rub Mixture, covering the Roast on all sides. Place it in a gallon- sized bag in the fridge for 4 hours or up to overnight.
After 4 hours, remove the Roast from the fridge and let the chill come off of it, about 2 hours. Preheat your oven to 450° F. Remove it from the bag and pat it dry with paper towels on all sides. Place it in a roasting rack inside of a roasting pan or a 13x9 pan, fat side up.
Place the Prime Rib in the oven for 30 minutes, then without opening, lower the oven temperature to 325°F and continue to roast until internal temperature reaches 120° F, about 50 minutes. Remove the Roast from the oven and place it on a cutting board or platter, tented with foil. Leave the thermometer in while letting the roast rest for 20-30 minutes, allowing the temperature to rise to 130° F, a perfect medium rare.
Meanwhile, place the same roasting pan over stovetop burner on low heat. Add the Beef Stock and scrape all of the bits off the bottom on the pan. Add any meat juices from the resting roast as well. Keep the liquid warm until ready to serve.
Slice the Roast into paper-thin slices. Set aside in the warm jus.
To build Sandwiches: Take a Hoagie Roll and split it in half lengthwise, not cutting all the way through. Quickly dip the cut side into the warm beef Broth. Add a heaping pile of the sliced Beef followed by some of the Spicy Celery Giardiniera. Slice in half. Enjoy immediately!
For Spicy Celery Giardiniera: Mix all ingredients together. Refrigerate for 24 hours.