Prime Rib Poboy
Subscribe to our blog here!
As is already well known if you follow our blog or instagram, I friggin love sandwiches. I never get sick of them. So many options and possibilities, you can eat sandwiches all the time and always have a different one. This particular sandwich is more of a luxury item (well for me anyway) simply because a decent standing rib roast is a pretty penny and I can’t bring myself to drop the cash on one very often. But, when you do, count on having a good bit of leftovers to experiment with. And this sammich should be your first stop on the leftover train.
Find our Roasted Prime Rib Recipe here!
Very rich and decadent, this will most likely be your only meal on this day. One of the great things about this poboy is that it’s very forgiving with cheese. It’s pretty much up to you. I prefer gruyere or havarti but just about any cheese of a similar nature will get the job done. And, if you have the time and desire, our French bread recipe goes perfectly with this dish. If not, no biggie. Any freshly baked loaf you can find will work.
As far as a side dish, a perfect complement to this sandwich are some homemade pickles. We will very soon have a recipe for these whiskey sour pickles up on the blog. Using amazing cucumbers from our friends at Pure Flavor, these very easy refrigerator pickles go great with any sandwich.
Ingredients and Instructions
Dijon Horseradish Mayo
- 1 tablespoon of dijon mustard
- 2 teaspoons of prepared horseradish
- 1/2 cup of mayonnaise
Combine all ingredients in a bowl and mix well. Set aside until ready to use.
Au Jus
- 1 small onion diced
- 3 cloves of garlic diced
- 2 tablespoons of butter
- Splash of red wine
- 2 cups of beef stock (or pan drippings or both)
This recipe can be made using pan drippings or if drippings aren’t available this method works just fine. A lot of folks use flour to thicken the au jus but I prefer the slightly thinner au jus that comes with a reduction. Feel free to use some flour if that’s how you prefer.
Melt butter in a pot. Saute onion and garlic until just beginning to brown. Deglaze pan with red wine. Add stock and bring to a simmer. Continue to simmer until reduced by about half.
Prime Rib Poboy
- Roasted Prime Rib sliced as thin as possible
- Fresh baked French bread
- Havarti or Gruyere cheese
- Dijon Horseradish Mayo (recipe above)
- Au jus for dipping (recipe above)
If using a sandwich press, now would be the time to get that bad boy preheated.
Slice your french bread to desired size.
Top each slice with horseradish mayo. On the bottom layer, stack your prime rib, then your cheese. Add the top piece of bread and pop him on the preheated sandwich press.
Cook until bread is nice and toasted and cheese is melted. Enjoy with some pickles and au jus for dipping.