Slow-Roasted Prime Rib Sliders With Horseradish Crème
by Johnny Loua, Chef, Seattle, Washington
- 1 (80-ounce) Certified Piedmontese standing rib roast
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 2 tablespoons sea salt
- 2 cups beef stock, for au jus
- 30 slider buns, for serving
Preheat oven 250°F. Let the prime rib rest at room temperature for 20 to 30 minutes before roasting.
In a small mixing bowl, combine all the herbs, garlic, olive oil, salt, and pepper. Rub the mixture all over the rib roast. Place the roast on a large baking dish or roasting tray (bone-side down) and roast the beef for 3 to 4 hours. A thermometer inserted into the center of the roast should read about 130°F for medium-rare. Remove from the oven, transfer the prime rib to a clean dish, and let it rest for 30 minutes before slicing. In the meantime, add beef stock to the roasting tray and scrape off all the bits on the bottom of the pan. Pour the liquid into a small stock pot, and bring to a low simmer to use for au jus. Warm the slider buns in the oven. Using a carving knife, remove the bones from the roast, then thinly slice the prime rib.
When ready to serve, slice the buns in half and spread with Horseradish Crème (recipe follows). Dip the beef slices into the au jus and serve on warmed slider buns.
- Horseradish Crème
- 2 tablespoons prepared horseradish
- ¼ cup sour cream
- 2 teaspoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 2 teaspoons chopped parsley
- Salt, to taste
- Pepper, to taste
In a bowl, combine all ingredients in a bowl and mix well. Adjust seasoning with salt and pepper. Refrigerate until ready to serve.