Jeff Ruby's Prime Rib Dip Sandwich

Chef Chris Lewis from Jeff Ruby's Steakhouse made the Prime Rib Dip Sandwich. (see recipe below) It's available on the Jeff Ruby's Steakhouse holiday lunch menu running through Friday, Dec. 23 from 11am-2pm, weekdays only. Jeff Ruby's Steakhouse is located at 300 4th Ave N, Nashville, TN 37219. For reservations and more information, call (615) 434-4300, visit http://www.jeffruby.com, follow on Facebook: https://www.facebook.com/JeffRubysNashville/ and Instagram: https://www.instagram.com/jeffrubyculinary/

Prime Rib Dip Sandwich

Yield: 1 sandwich

Prep: 10-15 minutes

Ingredients:

1 Mufaletta Hoagie Roll

7 oz. Prime Rib (from the recipe below)

1.75 oz. Provolone Cheese

4 oz. Prime Rib Jus

* 2 Tbs. Salt

* 2 cups Worcestershire Sauce

* ½ Tsp. English Thyme

* ½ cup Soy Sauce

* 4 ½ quart Veal Demi

2 oz. Spicy Pickle Relish

* 1 Whole Kosher Pickle

* 1 oz. Chili Paste

* 1-quart Banana Pepper

 

1. Start by making your Prime Rib Jus. Take the salt, Worcestershire Sauce, thyme, soy sauce and veal demi. Mix all ingredients together and set aside.

2. Next take the pickle, chili paste and banana pepper and pulsate all ingredients in a food processor. Be sure not to puree. Set aside.

3. Put sliced Prime Rib on a broiler pan, top with provolone cheese and broil until meat is hot and cheese is melted.

4. Place the meat and cheese on the roll  and top with spicy pickle relish. Put Prime Rib Jus in a ramekin dish on the side for dipping.

5. Serve with kettle chips for the perfect lunch accompaniment.

 

Jeff Ruby’s U.S.D.A. Prime Rib

Yield: 10-12 servings

Prep: 1.5 hours

Cook: 2-3+ hours

Ingredients

1 Jeff Ruby U.S.D.A. Prime 6 lb. Prime Rib

3 yellow onions, roughly chopped

3 pounds large carrots, roughly chopped

6 celery stalks, roughly chopped

6 sprigs of whole, fresh thyme

4 sprigs of whole, fresh rosemary

½ cup Lea & Perrins® Worcestershire Sauce

1-quart beef stock

1 cup Jeff Ruby’s Steakhouse Seasoning

2 Tbsp. canola oil

 

Instructions

1. Prepare the prime rib by letting is rest and come to room temperature 60 minutes before cooking (Adding heat to a chilled – or (gasp) frozen – steak causes it to contract upon searing and produces a tough end product).

2. Preheat over to 325 degrees

3. Add the vegetables and herbs to the bottom of the roasting pan. Pour the Worcestershire Sauce and beef stock over the vegetables and herbs. Set aside.

4. Dry your room temperature prime rib thoroughly with a towel. This removes unnecessary moisture that could prevent your rub or seasoning from appropriately marrying with the meat prior to cooking. This also allows for a more consistent and even sear.

5. Generously season the prime rib with Jeff Ruby's Steakhouse Seasoning. Thoroughly coat all sides of the meat to create outstanding flavor.

6. Heat a heavy iron skillet over medium-high heat. Once the pan is hot, add the canola oil. When oil is hot, place your prime rib fat side down into the skillet. Brown the meat on both sides, about 4 minutes per side.

7. Add the seared meat to the roasting pan, fat side up.

8. Place the roasting pan in the oven and roast for approximately 1 hour. Rotate the pan in the oven and continue to roast for approximately 1.5 - 2 more hours, depending on your preference of doneness. (We prefer ours a perfect medium rare, which is about 130-135 degrees.) Watch the thermometer and remove the meat when it is 5 degrees lower than your desired temperature. (It will continue to cook after you remove it from the oven.)

9. When the prime rib is cooked to your desired doneness, remove from the oven and place the prime rib on a serving platter. (We prefer serving on a cutting board.) Allow to rest approximately 15 minutes before slicing.

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