Made a standing rib roast for Christmas dinner yesterday. I made tallow from the trimmings and used it to griddle these here potato rolls. I served it with two sauces, leftovers of which are both on this sandwich (simmered a stock with the rib bones all day yesterday and then reduced some of it with some wine and Worcestershire to make a jus + a horseradish sauce I made). Sliced the leftover beef as thin as I could…mostly the rare/medium rare pieces, but I included some of the outside sear on the sandwiches for some of them Maillard crusty flavors. Red onions and some of that good Cabot farmhouse reserve cheddar to round it out.
by jebediahscooter
2 Comments
Looks perfect but melt that cheese!
There was a time when every restaurant that offered prime rib on Fridays, always had prime rib sandwiches on special Saturday afternoon. I always waited for Saturday. 🥪