Prime Rib Sliders with Caramelized Onions and Horseradish Cream

By tdabbs

Great for a big gathering.

Ingredients

• Caramelized Onions:
• 1 - 4.5 lb prime rib roast
• Rosemary Garlic Butter
• 1 cup butter
• 7 cloves garlic, minced
• 3 tbsp fresh chopped rosemary
• 1 tbsp fresh chopped thyme
• 2 tbsp salt
• 1 tbsp pepper
• 4 large sweet onions halved and cut thinly
• 1/4 cup butter
• 1/4 tsp salt
• fresh ground pepper
• 3 - 4 tbsp balsamic vinegar
• 3 - 4 tbsp brown sugar
• 6 fresh rosemary stems
• 2 bay leaves
• Horseradish Cream Sauce:
• 2 tbsp prepared horseradish
• 1/4 cup sour cream
• 2 tsp Worcestershire sauce
• 2 tsp Sriracha

Details

Servings 12
Adapted from aprettylifeinthesuburbs.com

Preparation

Step 1

INSTRUCTIONS
Preheat your oven to 500°F.
Mix together the butter, garlic, rosemary, thyme, salt and pepper, until smooth.
Pat and dry the prime rib.
Warm up the butter slightly, so it's easy to rub on the roast. I find that about 9 seconds in the microwave makes the butter pliable.
Cover the top and sides of the prime rib with the butter.
Place the roast on a baking pan with a drip grate. I use a turkey pan to roast ours.
Place the roast in the 500 degree oven, and cook at this high heat for 5 minutes per pound. We cooked our 4.5 pound roast for 23 minutes at this high heat.
After this short time period, turn the oven off, and let sit for 2 hours. DO NOT OPEN THE OVEN.
The 2 hour time period is perfect for a medium rare prime rib roast! If you would like it a little more done, just leave it in the oven for a little longer.
Pour a glass of K-J Vintner's Reserve Cabernet Sauvignon and enjoy!

Caramelized Onions:
Cut the onions in half, then slice them thinly.
Melt the butter in a large skillet, then add the onions.
Cook over low-medium heat until the onions are softened. About 15 minutes.
Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.
Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.
Stir in the balsamic vinegar, sugar, salt and pepper.
Continue cooking until the liquid is all gone, and the onions are caramel coloured and soft. Be very careful not to burn the mixture, so stir often.


Horseradish Cream Sauce:
Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy.
Putting it all together:
Add slices of cooked prime rib to a bun, add a scoop of caramelized onions and drizzle with the horseradish cream sauce. If you have gravy from the prime rib pan drippings, add that too...it's SO good.
Serve immediately and enjoy!