This Wagyu Prime Rib French Dip is one of the best ways to enjoy prime rib season!
The original French dip may have originated in Los Angeles, but this sandwich is enjoyed all around the country for a good reason.Tender, juicy smoked prime rib topped with onions and melted cheese all on a hoagie bun. Dip it in the flavor packed au jus for one of the best bites you’ll ever have!
Be sure to give this smoked french dip recipe a try if you’re looking for different ways to enjoy prime rib!
Ingredients you will need
Meat: Wagyu prime rib roast
Seasoning: Coarse sea salt, black pepper, garlic powder
Au jus: Yellow onions, minced garlic and beef broth or beef stock, beef bouillon, Worcestershire sauce
Cheese: Provolone cheese, Swiss cheese or your favorite slice of cheese
Bread: Hoagie rolls
How to cook a Wagyu Prime Rib French Dip
Preparing the Wagyu Prime Rib
Season a prime rib roast with salt, pepper and garlic powder then let it sit in the fridge overnight. Letting the meat season overnight allows the seasoning to penetrate into this large cut resulting in flavorful beef. I always make sure to heavily season large cuts of meat because the seasoning does not reach the inside.
I got a boneless wagyu prime rib roast from Snake River Farms. Their wagyu beef quality is next to none and these roasts have insane marbling which means they have a ton of flavor in them! Be sure to check them out if you’re looking for high quality meat this holiday season.
Smoking the Prime Rib
Preheat the smoker to 275° F using hickory wood for a bold smoky flavor. I used my Kamado Joe Classic II for this cook. The Kamado Joe is super versatile in the fact it can transform from a smoker to a grill just by adjusting the vents. This works great for the reverse sear method, allowing you to only have to use one cooker.
For the French dip au jus, combine in a foil pan or large cast-iron skillet: 3 sliced onions, 4 cloves minced garlic, 1 tbsp beef bouillon, 4 cups beef broth and 1 tsp salt. Mix thoroughly, then place the prime rib on a wire rack over the top of the foil pan to catch the meat drippings as it cooks.
I inserted my MEATER Plus into the prime rib roast for this cook. The wireless meat thermometer allows me to monitor the internal temperature of the roast at all time throughout the cook. This will result in perfectly cooked prime rib and takes the guess work out of the cook.
Place the pan and the roast on the preheated smoker indirect of the heat . The cooking time for this is about 2 hours at 275° F. You can reduce the cook time by 25% by increasing to a medium heat of 325°F. Physically check on the roast every 30 minutes to make sure everything looks good and one part of the roast is not cooking quicker than others.
Remove the roast once it reaches an internal temperature of 120° F. Increase the cooking temperature to high heat to sear the roast and give ti more flavor.
Sear the roast over direct heat on all sides then remove it once the internal temperature reaches 130° F for a perfect medium rare.
Make the Wagyu Prime Rib French Dip
Place the roast on the cutting board and cover with aluminum foil then let it rest for 30 minutes. Resting the roast allows the juices to redistribute back into the meat. As the roast rests, keep in mind that it will continue to cook and rise about 10 degrees in temperature.
Once the roast is done resting, thinly slice it against the grain using a sharp carving knife or a meat slicer. Cutting thin slices will allow for a more tender bite since we’re using it for a sandwich. If you were serving the prime rib by itself, you can cut it as thick or thin as you like since you use a knife to eat it.
Assemble 6 oz of thinly sliced prime rib on the toasted hoagie buns, add a layer of cooked onions from the au jus, then top with 2 slices of provolone cheese. Put the sandwich on a baking sheet then place it in a preheated oven under the broiler for 2 minutes until the cheese is melted.
Cut the sandwich in half, then serve it up hot with a side of potato chips. Dip it in a small bowl of the au jus and enjoy!
Have leftover prime rib?
If you end up having leftover beef, store it in an airtight container for a few days. I like to cook a cold slice of it in a skillet with melted butter over a medium-high heat. Serve it up with some eggs and hash browns for a super delicious breakfast!
Another great way to enjoy the leftovers is to thinly slice it an make some Prime Rib Sliders. Dip them in the leftover au jus for one delicious bite.
You can also vacuum seal the leftover prime rib roast and place it in the freezer to enjoy another time. Cut it up into small pieces and use it in a chili or even use it for taco meat. The possibility are endless!
Looking for other delicious sandwiches?
Be sure to check out some of my other favorite recipes below.
Wagyu Steak Sandwich with Chimichurri – Juicy wagyu beef topped with cheese and a chimichurri sauce that brings bright flavors to this sandwich.
Hot Honey Chicken Sandwich – Skip the drive thru and make better fried chicken at home! Coated in a hot honey sauce for all sorts of flavors!
Steak and Egg Breakfast Sandwich – This is the definition of breakfast of champions. Tender steak, cheese and an egg all on a toasted bagel. Add some sriracha mayo for some added heat.
Fried Chicken Ice Cream Sandwich – This is one of the most bizarre sandwiches you will ever have. Spicy fried chicken topped with sweet ice cream for the perfect sweet heat bite. You have to give this one a shot!
Roast Beef Sliders – Delicious handhelds containing tender juicy chuck roast that’s been smoked to perfection. Topped with gooey cheese, caramelized onions and BBQ sauce for one delicious bite!Print
- 6 pound boneless prime rib roast
- 3 large yellow onions
- 5 cloves minced garlic
- 4 cups of beef broth
- 1 tbsp beef bouillon
- 1 tbsp Worcestershire sauce
- Hoagie buns
- Provolone cheese
- 3 tbsp sea salt
- 2 tbsp fresh cracked black pepper
- 1 tbsp garlic powder
- Season a prime rib roast with salt, black pepper and garlic powder then let it sit in the fridge overnight.
- Preheat the smoker to 275° F using hickory wood for a bold smoky flavor.
- Combine in a foil pan, 3 sliced onions, 4 cloves minced garlic, 1 tbsp beef bouillon,
- 1 tbsp Worcestershire sauce, 4 cups of beef broth and 1 tsp salt then mix. Place the prime rib on a wire rack over the top of the foil pan to catch the drippings.
- Place the roast on the smoker indirect of the heat for 2 hours at 275° F.
- Remove once the roast reaches an internal temperature of 120° F then increase to high heat.
- Sear the roast over direct heat on all sides then remove it once the internal temperature reaches 130° F.
- Place the roast on the cutting board and cover with aluminum foil. Let the rest roast for 30 minutes before thinly slicing.
- Assemble 6 oz of thinly sliced prime rib on a toasted hoagie bun, add a layer of cooked onions, 2 slices of provolone cheese on top then broil for 2 minutes until the cheese is melted.
- Dip the sandwich in the au jus and enjoy!
- Prep Time: 30 minutes
- Cook Time: 3 hours