Prime Rib Sandwich

Name: Prime Rib Sandwich
Prep time: 25 min
Cook time: 4 h
Yield: 20
Cuisine: American,
Ingredients: 1 boneless rib roast about 8 pounds; 4 grill mates max all purpose seasoning; 4 grill mates max xtra coarse seasoning; 1 cup (2 sticks) unsalted butter; 4 1/2 tsps chopped garlic; 4 1/2 tsps chopped shallots; 2 tbsps grill mates max chimichurri seasoning; 1 loaf of bread cut into 1-inch-thick slices (20 slices); 10 slices provolone cheese; 4 tbsps grill mates max chimichurri seasoning; 4 tbsps red wine vinegar; 8 tbsps olive oil

Max’s BASE, BUILD and FINISH seasonings are the trifecta of indulgent, layered flavor in this next-level prime rib sandwich. Recipe created in partnership with @MaxTheMeatGuy

25m

PREP TIME

4hr

COOK TIME

474

CALORIES

12

INGREDIENTS

Servings: 20 (1/2 Sandwich)

Ingredients

Prime Rib Roast
1 boneless rib roast, about 8 pounds
4 McCormick® Grill Mates® Max's All Purpose Seasoning - Base
4 McCormick® Grill Mates® Max's XTRA Coarse Seasoning - Build
Compound Butter
1 cup (2 sticks) unsalted butter
4 1/2 teaspoons chopped garlic
4 1/2 teaspoons chopped shallots
2 tablespoons McCormick® Grill Mates® Max's Chimi Churri Seasoning - Finish
Sandwich Assembly
1 loaf of bread, cut into 1-inch-thick slices (20 slices)
10 slices provolone cheese
Chimichurri Sauce
4 tablespoons McCormick® Grill Mates® Max's Chimi Churri Seasoning - Finish
4 tablespoons red wine vinegar
8 tablespoons olive oil

INSTRUCTIONS

1 For the Prime Rib, remove silver skin from roast and trim fat, leaving no more than 1/4-inch fat. Mix BASE and BUILD Seasonings in small bowl. Rub all over roast, pressing to adhere. Using butcher’s twine, tie roast, spacing twine about 1 to 2 inches apart. Place on rack set over a large sheet pan. Refrigerate, uncovered, overnight or up to 2 days.
2 For the Compound Butter, mix all ingredients in a medium bowl until well blended. Remove dry brined roast from refrigerator. Spread compound butter all over roast, coating evenly. Place on a rack set over a large sheet pan.
3 Heat smoker, grill or oven to 250°F. Cook roast until internal temperature reaches 120 to 125°F for medium-rare, or until desired doneness. Let rest, tented with foil, 30 minutes.
4 While the roast is resting, brush bread slices on both sides with some of the prime rib drippings from pan. Toast bread on grill until lightly browned. Set aside. For the Chimichurri Sauce, mix FINISH Seasoning and vinegar in small bowl. Let stand 5 minutes. Whisk in olive oil until well blended. Set aside.
5 Preheat broiler to high, with rack 6 inches below heating element. Place roast back in oven to sear for about 10 minutes, turning occasionally and monitoring for burning. Remove once desired crust is achieved. Remove butcher twine.
6 To assemble sandwiches, cut roast into thin slices. Layer 10 slices of the bread with prime rib. Top with provolone cheese. Broil just until cheese is melty. Spoon Chimichurri Sauce evenly over top. Top with remaining slices of bread and cut in half to serve.