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BEEF - RIB-EYE - Italian Beef Sandwich
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The Chew CHICAGO STYLE ITALIAN BEEF SANDWICH | |
4 pound | Boneless Prime Rib Roast |
Rub | |
Freshly Cracked Black Pepper | |
1 tablespoon | Kosher Salt |
1 1/2 teaspoon | Onion Powder |
1 tablespoon | Fresh Oregano |
1 teaspoon | Paprika |
5 Cloves | Garlic |
2 tablespoons | Extra-Virgin Olive Oil |
Au Jus Dipping Sauce | |
2 1/2 cups | Low Sodium Beef Stock |
12 soft Italian-Style Hoagie Rolls Spicy Celery Giardiniera | |
1 pound | Celery,, (peeled and sliced thin on a bias) |
1/2 cup | Jalapenos,, (thinly sliced into rings) |
2 tablespoons | Fresno Chiles, (thinly sliced into rings) |
2 Cloves | Garlic,, (minced) |
1 cup | Red Onion,, (thinly sliced) |
1 teaspoon | Ancho Chile Powder |
2 teaspoons | Kosher Salt |
1 teaspoon | Freshly Ground Black Pepper |
1 tablespoon | Dried Oregano |
1 tablespoon | Coriander Seeds,, (toasted and ground) |
1/4 cup | Flat-Leaf Parsley, (chopped) |
4 ounces | Red Wine Vinegar |
4 ounces | Extra-Virgin Olive Oil |
Combine all of the rub ingredients in a small bowl or in a mortar and pestle. Use the end of a wooden spoon or a pestle to mash all of the ingredients together to make a fairly smooth paste. Season your Roast with lots of Cracked Black Pepper on all sides then season with the Rub Mixture, covering the Roast on all sides. Place it in a gallon- sized bag in the fridge for 4 hours or up to overnight.
After 4 hours, remove the Roast from the fridge and let the chill come off of it, about 2 hours. Preheat your oven to 450° F. Remove it from the bag and pat it dry with paper towels on all sides. Place it in a roasting rack inside of a roasting pan or a 13x9 pan, fat side up.
Place the Prime Rib in the oven for 30 minutes, then without opening, lower the oven temperature to 325°F and continue to roast until internal temperature reaches 120° F, about 50 minutes. Remove the Roast from the oven and place it on a cutting board or platter, tented with foil. Leave the thermometer in while letting the roast rest for 20-30 minutes, allowing the temperature to rise to 130° F, a perfect medium rare.
Meanwhile, place the same roasting pan over stovetop burner on low heat. Add the Beef Stock and scrape all of the bits off the bottom on the pan. Add any meat juices from the resting roast as well. Keep the liquid warm until ready to serve.
Slice the Roast into paper-thin slices. Set aside in the warm jus.
To build Sandwiches:
Take a Hoagie Roll and split it in half lengthwise, not cutting all the way through. Quickly dip the cut side into the warm beef Broth. Add a heaping pile of the sliced Beef followed by some of the Spicy Celery Giardiniera. Slice in half. Enjoy immediately!
For Spicy Celery Giardiniera:
Mix all ingredients together. Refrigerate for 24 hours.
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