While wandering the vast barbecue jungle that is Memphis in May several years ago, I was invited into the Ubon's team camp for something they refer to as the perfect sandwich featuring piles of prime rib, mayo, mustard, and Vidalia onions on a roll.

Here's my own personal version that may not compete in a head-to-head battle against the Ubon boys but is sure to make your stomach mighty happy.  For more recipes, be sure to check here.



SIDE's Ultimate Prime Rib Sandwich
2 sweet onions, sliced thin
2 pounds of prime rib smoked sliced thin, juice reserved
1 cup sour cream
1 tbsp lemon juice
1 tbsp dijon mustard
2 tbsp prepared horseradish
Salt
White pepper
Large onion rolls, lightly toasted

Mix sour cream, horseradish, lemon juice, mustard and salt and pepper to taste. Blend and rest in refrigerator until needed.

Heat a pan over medium-high heat and add onions in a thin layer.  Cook until onions release from the pan, stir and continue to cook until soft and carmelized.  Remove.

Add juice from prime rib to pan, adding beef stock or broth to create approximately 1/2 cup.  Reduce by half and add salt and pepper to taste.  For a rich sauce, you can add a tablespoon of butter and a splash of nice red wine.  Add sliced of prime rib to juice, soaking briefly to warm and absorb some of the juice.

For each sandwich, slather each side of the bun with horseradish sauce.  Add meat, top with onions and enjoy!

 

Smoke In Da Eye, home of Bigger, Badder, Bolder Barbecue.