Shaved Prime Rib Sandwiches with Texas Beef BBQ Rub and Au Jus
Prime rib is often treated as a one-night centerpiece, carved thick and served formally, with leftovers handled as an afterthought. This sandwich was created to give leftover prime rib the same level of intention as the original roast. By shaving the beef thin and warming it gently, the meat stays tender and rich rather than drying out or tightening up.
The inspiration comes from classic French dip and deli-style beef sandwiches, but adapted specifically for already cooked prime rib. The flavor profile stays beef-forward, supported by salt, pepper, and garlic instead of heavy sauces or cheese. Toasted baguette provides structure and crunch, while horseradish brings sharpness to balance the richness of the meat.
A light seasoning with Revolution Barbecue Texas Beef BBQ Rub reinforces the natural character of the prime rib without overpowering it. Served with au jus on the side, this sandwich transforms leftovers into something deliberate, balanced, and worthy of the cut.
Quick-Dipped Shaved Prime Rib Sandwiches on Toasted Baguette
540
American
Main Dish
Thinly shaved prime rib does not need to be cooked again. It only needs to be warmed gently so the fat softens and the meat relaxes without losing moisture. A brief dip in hot au jus accomplishes this in seconds, delivering even warmth while preserving the original texture of the beef.
The baguette is toasted to create contrast and structure, while horseradish is applied directly to the bread to deliver sharpness in every bite. Revolution Barbecue Texas Beef BBQ Rub provides balance through salt, pepper, and garlic, enhancing the beef rather than masking it. The result is a sandwich that feels intentional, restrained, and rooted in classic technique.
Ingredients
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- 1 1/2 pounds leftover prime rib, thinly shaved
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
4 cups au jus or beef broth (or try our No Drippings Needed Au Jus with Beef Bone Broth recipe)
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- 1 large baguette
- Prepared horseradish or creamy horseradish (optional)
Directions
- Toast the Baguette: Split the baguette lengthwise and toast until lightly crisp on the outside while remaining tender inside, then set aside.
- Heat the Au Jus: Pour the au jus or beef broth into a saucepan and bring it to a gentle simmer over medium heat, keeping it hot but not boiling.
- Season the Beef: Lightly sprinkle the shaved prime rib with Revolution Barbecue Texas Beef BBQ Rub, tossing gently to distribute the seasoning evenly without compressing the meat.
- Warm the Prime Rib: Working in small batches, submerge the shaved prime rib into the simmering au jus for 10 to 15 seconds, then immediately remove and allow excess liquid to drip off so the beef stays tender and does not overcook.
- Prepare the Bread: Spread prepared or creamy horseradish evenly onto the cut sides of the toasted baguette.
- Assemble the Sandwiches: Pile the warm shaved prime rib loosely onto the horseradish-coated baguette, keeping the layers light and stacked rather than packed.
- Slice and Serve: Cut the baguette into 4 equal sandwiches and serve immediately with a ramekin of hot au jus for dipping.
