Prim Rib Dip with Potato Bun & Rosemary Au Jus
10
servings30
minutes2
hoursChef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. He took it the extra mile by adding prime rib and a sumptuous au jus for dipping. It reminds him of holiday leftovers and pairs perfectly with B Cellars Cabernet Sauvignon.
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Ingredients
- PRIME RIB
12lb prime rib roast
1 lb butter, soft
1/4 cup garlic
1/4 cup salt
2 Tbsp black pepper
- POTATO BUNS
5 cups all purpose flour
1/2 cup riced potatoes
2 1/2 tsp dry active yeast
1 1/2 cup warm water
1/3 cup melted butter
1/4 cup sugar
1 tsp salt
- ROSEMARY AU JUS
1 Qt beef stock
3 Tbsp picked rosemary
salt to taste
- ADDITIONAL INGREDIENTS
10 slices of gruyere cheese
Directions
- POTATO BUNS
- Mix warm water with sugar and yeast.
- Let sit for 5 minutes. Stir in olive oil, then add flour and potatoes.
- In a mixer, use dough hook to mix until dough forms and all ingredients pull away from the bowl.
- Cover with warm, wet cloth. Let proof for 30 minutes.
- Punch dough down and portion into 120 gram balls.
- Place onto a greased tray.
- Brush with olive oil and sprinkle with Maldon salt.
- Bake at 350° for 8-10 minutes, turning once halfway through.
- PRIME RIB
- Mix softened butter, garlic, salt, and black pepper.
- Rub prime rib with butter mixture.
- Cook in oven at 450° for 20 minutes.
- Lower oven temperature to 325° and cook until internal temperature equals 120°, aprx 1-1.5 hours.
- Let rest at least 20 minutes before slicing.
- ROSEMARY AU JUS
- Add beef stock and rosemary to sauce pot.
- Simmer until incorporated.
- Salt to taste.
- Strain before serving.
- ASSEMBLY
- Slice prime rib thinly.
- Pile sliced prime rib generously on each bun and add a slice of cheese if desired.
- Serve with a side of rosemary aus jus for dipping.
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Pairing Suggestions
Chef Derick suggests pairing this Prime Rip Dip with any of our Cabernet Sauvignons. We have plenty to choose from, but all of our Cabernet Sauvignons are bold enough to stand up to the rich flavors of the Prime Rib.
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