Homemade prime rib roast, homemade buns, and a beautifully crafted cheese sauce. All of this can and will be done. Let's see who really has the meats.
8 lbs prime rib roast
1/2 cup (50g) finely ground coffee
3 tablespoons (28g) kosher salt
Generous freshly cracked black pepper
2 bunches fresh rosemary
3 shallots, halved (skins left on)
aromatics of choice
Caramelized Onions -
2 medium sweet onions, peeled and diced
2 tbsps (28g) unsalted butter
Salt to taste
1 pinch of sugar
Onion Rolls -
1.25 cups (295g) water, 100°F/38°C
1 tbsp (12g) instant yeast
3.25 cups (612g) bread flour
2 teaspoons (14g) fine sea salt
2 large eggs
3 tablespoons (42g) unsalted butter, softened
Caramelized onions from above, cooled
Arby's Sauce -
1 cup (311g) ketchup
3 tablespoons (42g) hot sauce
1 tablespoon (16g) brown sugar
2 teaspoons (8g) garlic powder
1 tablespoon (12g) Worcestershire sauce
1.5 tablespoons (19g) water
Cheese Sauce -
2 tablespoons (28g) unsalted butter
2tbsp (23g) all-purpose flour
1 cup (240ml) whole milk
1.5 cups (135g) grated cheddar cheese
Salt and pepper to taste
Arby's Beef N' Cheddar
To begin making the onion buns, medium dice your onions and caramelize them in a pan with butter over medium heat in a medium saucepan. Add salt and a small pinch of sugar, add a lid and stir intermittently for about 45 minutes until they are a deep brown.
From there, add your yeast to the warm water and set aside. In the bowl of the stand mixer add your bread flour and fine sea salt. Turn on your mixer to low and mix until combined. Once combined, add your yeast mixture and your eggs to the bowl. Let that mix for 5 minutes until you have a smooth ball of dough.
One tablespoon at a time adds your soft unsalted butter. Continue to mix until thoroughly combined and smooth. Now add your cooled down caramelized onions and combine thoroughly. Add dough to a greased bowl, cover in plastic wrap and let it rise for one hour.
After the bulk rise, punch the dough down (remove the larger air pockets) and divide it into 8 even pieces. Once divided, shape each piece into a ball by folding the corners together and rolling on the table. Place them on a baking sheet lined with parchment paper, cover them with another sheet and let them proof for 25 minutes.
Brush each bun with egg wash and optionally top them with everything bagel seasoning. Place the buns in the oven set at 375ºF for 15-18 minutes until golden brown. Finish with melted butter.
To make the rub for the prime rib roast, mix your coffee, salt, and pepper. Rub the roast down generously with the seasoning. Let it rest at room temperature for about an hour before roasting or overnight in the fridge.
Line a roasting pan with rosemary, shallots, and any other aromatics you like to have. Place the roast on the aromatics and place it into the oven at 450ºF for 15 minutes. Then, reduce the heat to 325ºF and roast for 11 minutes/pound or until the internal temperature reaches 120ºF. Let the beef rest for at least 20 minutes.
To make the Arby’s sauce, combine ketchup, hot sauce, brown sugar, garlic powder, Worcestershire sauce, and water. Whisk that together and let reduce for about 5 minutes.
To make the cheese sauce heat butter until melted. Then add all-purpose flour and whisk together for about 30 seconds. Slowly whisk in the milk until it thickens, then add your cheddar cheese. Turn off the heat and keep whisking until the sauce is velvety smooth.
To assemble, slice the bun and apply the Arby’s sauce to the bottom bun followed by your thinly sliced beef. Add a generous spoonful of your cheese sauce and top with your bun’s crown. You’re done!