• 1-4lb Prime Rib (or Ribeye)
  • 1 cup mayo
  • 3 tablespoons Prepared horseradish
  • 1 Spanish onion
  • All-purpose Flour
  • Smoked paprika
  • Salt and pepper
  • 4 x Ciabatta or baguette or French roll
  • Beef Demi Glace (Beef Jus)
  • 1L canola oil


Prime Rib:

  1. Liberally season your prime rib roast with salt and pepper.
  2. Roast the Rib on a wire rack on sheet tray at 400°F for 25-45 mins (depending on size) or until internal temperature reaches 120°F.
  3. Let the roast rest for at least 15 mins.

Crispy Onions:

  1. Thinly slice 1 Spanish onion.
  2. Make a flour dredge – 2 cups all-purpose flour, 2 tsp smoked paprika, salt and pepper to taste.
  3. Toss your onion slices in the dredge, coating well.
  4. Fry your onions in a pot on medium heat with canola oil until golden brown.
  5. Use a slotted spoon or spyder to remove onions from oil once golden brown, and rest on a wire rack or paper towel so they do not get soggy.

Horseradish Mayo:

  1. While the Roast is resting, add 1 cup of mayo to a mixing bowl.
  2. Add 3 tbsp of prepared horseradish.
  3. Season the mayo with salt and pepper.

Bread Prep:

  1. Cut your bun of choice (ciabatta, baguette, French roll) in half.
  2. Generously apply butter to the face side of the bun, and toast face down on a medium high heat cast iron pan.


  1. Once your Mayo, bun, onions, and rested meat are ready, thinly slice the prime rib (about 6 slices per portion).
  2. Gently warm the sliced prime rib in the beef demi-glace (or jus).
  3. Apply two heaping tablespoons of horseradish mayo to your bread.
  4. Pile 6 slices of the warmed prime rib to the bottom piece of bread.
  5. Top with your crispy onions.

Serve with a small ramekin of beef demi-glace or Jus – ENJOY!