WHAT'S FOR LUNCH: Prime Rib French Dip from Risky Business - Tucson News Now

WHAT'S FOR LUNCH: Prime Rib French Dip from Risky Business

Posted: Updated:
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

What's For Lunch

Chef Jon Alubowicz

Risky Business

www.riskybusinesstucson.com

Roasted Prime Rib French Dip

2 slices havarti cheese

2 oz forest mix(recipe below)

1 Choice Prime Rib

2 oz horseradish aioli

4 oz Au jus

Baguette

 

Place Prime Rib in 4' hotel pan and season top, bottom, sides cover and let roast sit for 24 hours in walkin before cooking. Cook at 275-300 degrees until an internal temp of 120 degrees (no more). Place in walk in to cool. Place on cutting board and remove fat. Shave beef and portion in 6oz portions.

 

Place forest mix and baquette on flat top. When forest mix is hot, place meat on top grill until hot. Do not over cook. Place havarti on bread with meat, add 2 oz of horseradish aioli, cut in ½ and place on large oval. Serve with 4 oz Au Jus.

 

Horseradish Aioli       

6 oz horseradish                                                 

¼ cup thyme

6 oz mayo                                                         

¼ cup garlic salt

1 tsp crushed rosemary                                     

¼ cup pepper

½ cup kosher salt

 

Forest Mix

Caramelize 1 lb. of sliced yellow onions in butter, and when they are nice and golden brown, add 1/2 lb. of sliced button Mushrooms and 1/2 lb. of sliced portobello Mushrooms and saute them briefly until soft.

 

 

Powered by WorldNow