Ingredients:

  • 1 lb Leftover Prime Rib, chilled & thinly sliced
  • 4 cups Low-Sodium Beef Broth or Stock
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 large Bay Leaf
  • Kosher Salt & Black Pepper, to taste
  • 4 sections Baguettes (approx. 8-inch sections)
  • 2 Tbsp Unsalted Butter, softened (for toasting)
  • 8 slices Provolone or Swiss Cheese
  • 1/4 cup Sour Cream or Crème Fraîche
  • 2 Tbsp Prepared Horseradish, drained
  • 1 tsp Fresh Chives, finely chopped
  • Pinch Salt & Pepper (for crème)

Instructions:

  1. Prepare Horseradish Crème: In a small bowl, combine the sour cream, prepared horseradish, and chives. Season lightly with salt and pepper. Stir well and refrigerate to allow flavors to meld.
  2. Slice the Meat: Use a sharp knife to slice the chilled prime rib as thinly as possible (shaved or 1/8 inch thickness is ideal). Slicing cold meat prevents tearing.
  3. Simmer the Au Jus: In the medium saucepan, combine the beef broth, Worcestershire sauce, garlic powder, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Taste and adjust seasoning with salt and pepper.
  4. Prep and Toast the Baguette: Preheat the broiler (or oven to 400°F/200°C). Slice the baguettes lengthwise. Lightly spread the cut sides with softened butter. Place the bread cut-side-up on the baking sheet and toast until lightly golden brown (about 2-3 minutes).
  5. Assemble and Warm: Layer 2 slices of Provolone or Swiss cheese on the bottom half of each toasted baguette.
  6. Quick-Dip the Prime Rib: Using tongs, briefly dip the sliced prime rib into the simmering Au Jus for 15–20 seconds to warm it through, ensuring it does not overcook or boil.
  7. Broil to Melt: Layer the warmed prime rib generously over the cheese on the baguette bottom. Place the sandwiches back under the broiler until the cheese is fully melted and bubbly (1–2 minutes, watching carefully to prevent burning).
  8. Final Assembly and Serve: Remove from broiler. Top with the prepared Horseradish Crème. Serve immediately, with the remaining warm Au Jus strained into individual dipping bowls.