For the prime rib rub: Preheat oven to 450 degrees F.
Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of The Red Door, Seattle, WA
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