Prime Rib French Dip

Prepare the roast: Remove prime rib from refrigerator 2 hours before cooking to bring to room temperature. Mix garlic, rosemary, thyme, olive oil, salt, and pepper into a paste. Rub all over the roast.

Roast the prime rib: Preheat oven to 450F. Place roast bone-side down in a roasting pan. Roast for 20 minutes to develop a crust, then reduce heat to 325F and continue roasting.

Check temperature: Use a meat thermometer to monitor internal temperature. Remove at 125F for medium-rare (it will rise 5-10 degrees while resting).

Rest the meat: Transfer roast to a cutting board, tent loosely with foil, and rest for 20-30 minutes. Reserve the pan drippings for the au jus.

Make the au jus: Place roasting pan over medium heat. Add shallot to the drippings and cook 2 minutes. Pour in wine and scrape up browned bits. Add beef stock and Worcestershire. Simmer 15 minutes. Strain and keep warm.

Caramelize onions: While au jus simmers, melt butter in a skillet over medium-low heat. Add sliced onions and cook slowly for 20-25 minutes until golden and sweet.

Slice the prime rib: Carve the prime rib into thin slices, about 1/4 inch thick. Keep slices warm by arranging on a platter and spooning a little au jus over them.

Prepare the rolls: Split French rolls and toast cut-side down in a dry skillet or under the broiler until golden. Spread horseradish on the bottom half of each roll.

Assemble sandwiches: Layer prime rib slices on the bottom roll, top with caramelized onions, then provolone cheese. Place under broiler for 1-2 minutes until cheese melts. Add top roll.

Serve: Cut sandwiches in half and serve immediately with individual ramekins of hot au jus for dipping. Add a side of crispy fries or onion rings for the full Vegas steakhouse experience.