Prime Rib Bun
Chef Lou Rice | Reinhart Springfield
Ingredients
- 2 oz whole prime rib
- ¼ oz salted Wisconsin butter, melted
- 1/8 oz garlic powder
- 1/8 oz fresh grape tomato
- 1/8 oz butter lettuce, washed and dried
- 1 ea wood skewer 4.5"
- 1 ea frozen brioche slider bun 3", thawed
Pickled Radish
- ¾ oz red radish, washed, trimmed and sliced
- 1 oz seasoned vinegar rice wine
- ½ oz extra fine granulated cane sugar
- 1/8 oz whole garlic clove, peeled and smashed
- 1/8 oz coarse kosher salt
Bacon Horseradish Sauce
- ½ oz sour cream
- ½ oz extra heavy-duty creamy mayonnaise
- ½ oz horseradish
- ½ ea fully cooked bacon, crumbled
- 1/8 oz green onion/scallions, minced
Preparation
- Method for prime rib bun: Preheat oven to 350 F. In a roasting pan, situate prime rib and roast until it reaches a medium rare temp, about 135 F. Allow to rest and cool, then thinly slice. Melt butter and stir in garlic powder. Brush garlic butter on top of brioche bun. Spoon 1 tablespoon of bacon horseradish sauce on both the top and then on the bottom bun. Place butter lettuce on the bottom bun. Add two ounces of prime rib, shingled. Top with ½ ounce of pickled radish. Top with bun. Place grape tomato on skewer and then place skewer in the sandwich.
Pickled Radish
- Combine vinegar, sugar, salt, pepper and garlic, and stir well until sugar is dissolved. Add in sliced radish and allow to sit and pickle overnight. Drain each serving on paper towels before using.
Bacon Horseradish Sauce
- Combine all ingredients and chill for service.