There are three essential elements and you have to get all three right.
- Prime Rib cooked medium rare
- Crusty bread, sweet or sour per preference, lightly buttered and grilled
- Beef broth (au jus) reduced to a knee-buckling deep flavor (this is the pro vs. amateur part)
Let’s get started.
This was a double recipe, but I’ll give the au jus recipe for a single batch to serve 2-3.
- 1 Quart Kitchen Basics Original Unsalted Beef Stock
- 1 Shallot, chopped (no need to peel or trim, you’ll be straining)
- 1 Handful Crimini Mushrooms, chopped
- 1 TBS Butter
- Salt and Pepper
Sauté the shallot and mushrooms in the butter until sweated, 3-5 minutes. Add in your unsalted stock and bring to a boil. Do not use salted stock, as saltiness will intensify as you reduce. Reduce by about half. Strain, and season with salt and pepper to taste. Cover and keep hot without further reducing.
Slice your meat. Here is where preference comes in. You can do thick slices, super thin, or somewhere in the middle.
Get your bread buttered and toasted. The broth will be hot, so no need to time this so that the toasted bread is hot when served.
Here’s where the most important variation comes in, your preference. Especially if you have pristine, pink medium rare prime rib, you might want to pile it up cold and use just the hot broth to make it a hot sandwich. Alternatively, you can add all the meat to your broth, bring it to a boil, then strain once again. This is what we opted for, since it further deepens and intensifies the flavor of the broth that the crusty, toasted sourdough is going to soak up.
Then, once strained, portion out the broth to cups or small bowls, and serve up a fantastic sandwich. Drink up whatever broth you don’t use on the sandwich.