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Prime rib sammies with thyme au jus

I was requested to bring a prime rib for Christmas lunch for samiches and found this recipe from food network. We tried it tonight and oh my goodness was it tasty! I made it as per recipe and my only thought was that at 135* it was cooked too much. Other than that it was an great meal that was easy to prepare. I served the meat on a wheat ciabatta loaf and the textures and flavors had a nice balance. We accompanied our sandwiches with a garden salad. Try it! It's easy and very flavorful.


  • Very nice sammies and I an sure there were not any leftovers.  Thanks for posting the link.
    Large, small and mini SW Austin
  • Those look great, thanks for posting. I'm thinking some Horseradish cream sauce would be excellent!
    Go Dawgs! - Marietta, GA
  • BrownieBrownie Posts: 1,023
    I actually saved enough for two more sandwiches so I could see how it was reheated... I'm not sure I want to be egging while the kids are doing presents xmass morning. We shall see.
  • BrownieBrownie Posts: 1,023
    Wow... there seems to be a prime rib epidemic here this weekend... seems I'm late to the party.  :D
  • damn Brownie. That looks awesome. Like Guy Fieri in a green shirt awesome.....and that is awesome. Full throttle!

  • TjcoleyTjcoley Posts: 3,451
    Now that's the way to elevate the sandwich to a whole new level. Very well done.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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