Have you ever been to a Houston's
restaurant? It's technically called Hillstone now, but John and I have been loyal customers for so long I think we have the right to continue calling it Houston's.
The restaurant is amazing: dark bar, piano man, large pours of outstanding red wine, and a prime rib sandwich that does amazing things to your taste buds and your overall morale. A toasted hoagie roll, thin slices of perfectly roasted prime rib, and a side of au jus. So so good.
Being that Sunday was a Chicago Bears day, John wanted to make this favorite sandwich of his to go along with the game. I can't argue with plans on Chicago Bears' days. So, I went along. Not that I needed any convincing, I love the prime rib sandwich too.
- 5-6 lb Prime Rib Roast
- 3-4 cups Beef Broth
- 1 package Lipton Onion Soup Mix
- 6 Hoagie or Ciabatta Rolls
- Caramelized Onions (optional)
- Provolone Cheese (optional)
- Mayo (optional)
We used a 4.5 lb roast, and that made enough for 4-5 heaping sandwiches. Assume about 2 ribs per person for serving size.
To roast the prime rib, preheat the oven to 500 degrees. Place the meat in a roasting pan, and sprinkle with lots of salt and a little pepper. Salt is key here. Mix the beef broth and onion mix and pour into the bottom of the pan. Stick a meat thermometer into the roast, several inches away from the bone.
Place the pan in the 500 degree oven for 15 minutes, then reduce to 325 and cook for another 1 1/2 to 2 hours, basting with the sauce every 20 minutes or so. You can assume about 17 minutes of cooking time per pound (including the 15 at 500). A meat thermometer should read 125-130 for medium...make sure you monitor the temperature closely. There is really no way to eyeball the doneness until you cut into the meat.
When the meat is done (you want it no more than medium), remove from the oven and tent with foil to let it rest for about 15 minutes. When it is ready to slice, slice it verrrry thinly. I don't know if this is a general prime rib rule, or my husband's rule.
Meanwhile, caramelize the onions if you choose to add them - saute 2 sliced onions in 1 tablespoon of butter + salt for about 15 minutes. Toast the sliced rolls on a skillet or griddle with a touch of melted butter. I prepared my sandwich with provolone and onions, John went with just mayo. Ladle out some of the au jus from the roasting pan into a small bowl and use for dipping. Enjoy!
Labels: Meat, Sandwich