Sandwiches, Chicago style Italian beef sandwich 1 OLYMPUS DIGITAL CAMERA


4 pounds boneless prime rib roast

For the rub:

freshly cracked black pepper

1 tablespoon kosher salt

1-1/2 teaspoons onion powder

1 tablespoon fresh oregano

1 teaspoon paprika

5 cloves garlic

2 tablespoons extra-virgin olive oil

For the au jus dipping sauce:

2-1/2 cups low sodium beef stock

12 soft Italian-style hoagie rolls

For the spicy celery giardiniera:

1 pound celery, peeled and sliced thin on a bias

½ cup jalapenos, 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

¼ cup flat-leaf parsley, chopped

4 ounces red wine vinegar

4 ounces extra-virgin olive oil



1. 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 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 refrigerator for 4 hours or up to overnight.

2. After 4 hours, remove the roast from the refrigerator and let the chill come off of it, about 2 hours. Preheat the oven to 450*. Remove the roast 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 `13 x 9 inch pan fat side up.

3. Place the prime rib in the oven for 30 minutes then, without opening the oven door, lower the oven temperature to 325* and continue to roast until internal temperature reaches 120*, 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 to 30 minutes, allowing the temperature to rise to 130* a perfect medium rare.

4. Meanwhile place the same roasting pan over stovetop burner on low heat. Add beef stock and scrape all of the bits off the bottom of the pan. Add any meat juices from the resting roast as well. Keep the liquid warm until ready to serve.

5. Slice the roast into paper thin slices and set aside in the warn au jus.

6. To build the 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 and some of the giardiniera. Slice in half and enjoy immediately.

7. To make the giardiniera, mix all the ingredients together and refrigerate for 24 hours.


from Michael Symon, the Chew

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