Prime Rib Sandwich
By: McCormick Kitchens
Made With:
Max's BASE, BUILD and FINISH seasonings are the trifecta of indulgent, layered flavor in this next-level prime rib sandwich. Recipe created in partnership with @MaxTheMeatGuy
Max's BASE, BUILD and FINISH seasonings are the trifecta of indulgent, layered flavor in this next-level prime rib sandwich. Recipe created in partnership with @MaxTheMeatGuy
Key products
Instructions
- For the Prime Rib, remove silver skin from roast and trim fat, leaving no more than 1/4-inch fat. Mix BASE and BUILD Seasonings in small bowl. Rub all over roast, pressing to adhere. Using butcher's twine, tie roast, spacing twine about 1 to 2 inches apart. Place on rack set over a large sheet pan. Refrigerate, uncovered, overnight or up to 2 days.
- For the Compound Butter, mix all ingredients in a medium bowl until well blended. Remove dry brined roast from refrigerator. Spread compound butter all over roast, coating evenly. Place on a rack set over a large sheet pan.
- Heat smoker, grill or oven to 250°F. Cook roast until internal temperature reaches 120 to 125°F for medium-rare, or until desired doneness. Let rest, tented with foil, 30 minutes.
- While the roast is resting, brush bread slices on both sides with some of the prime rib drippings from pan. Toast bread on grill until lightly browned. Set aside. For the Chimichurri Sauce, mix FINISH Seasoning and vinegar in small bowl. Let stand 5 minutes. Whisk in olive oil until well blended. Set aside.
- Preheat broiler to high, with rack 6 inches below heating element. Place roast back in oven to sear for about 10 minutes, turning occasionally and monitoring for burning. Remove once desired crust is achieved. Remove butcher twine.
- To assemble sandwiches, cut roast into thin slices. Layer 10 slices of the bread with prime rib. Top with provolone cheese. Broil just until cheese is melty. Spoon Chimichurri Sauce evenly over top. Top with remaining slices of bread and cut in half to serve.
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