Drunken Beef

As you might recall, it was not too long ago that I made a prime rib. This six pounder fed my entire family, made two batches of french onion soup that served 10, and allowed me to make this next recipe. Now, members of my family have talked about this one for some time so it was up to me to figure out what all the hype was about. This is another one of those recipes that takes very little time and is really amazing. Perfect sandwich, and you get some great au jus to boot.

Prime rib sandwhich

Ingredients:

  • Prime rib
  • 12 oz bottle of dark beer
  • 6 cloves of garlic, lightly whacked with a knife
  • salt and pepper
  • Slices of provolone cheese
  • Italian or French bread

In a casserole dish, add thin slices of your prime rib. Now with my leftovers, I had to remove some of the garlic horseradish that came along for the ride. I did not want that flavor mixed into the beer and garlic. Once you have all of the beef in place, add the whole cloves of garlic, pinch of salt, few grinds of fresh ground pepper, and yes, the bottle of dark beer. Cover with foil. I let the beef get drunk for about an hour. Why? I don’t know, but I do know that it made the beef, as well as myself, very happy. Now, preheat your oven to 350 degrees, and cook the beef for roughly 30 minutes or so.

In the meantime, get your bread ready. Cut off as much bread as you can take for your sandwich. Lightly butter, and add some garlic powder. Remove the dish from the oven and replace with the bread, cooking until it gets a light golden brown, then quickly remove, and add your slices of provolone cheese to cover the bread. Place back into the oven until bubbly. Remove, add the prime rib, and get ready to rumble. I used a ladle to serve the garlic beer and used that as my au jus. It seriously rocked. Remember, it’s all good.



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