Our recipe for Prime Rib with Rosemary and Garlic is one of the most popular recipes we've shared. In case you find yourself with leftovers, try making one of our delicious Prime Rib French Dip Sandwiches (as served at our Nordstrom Grills).

We spread an herb-and-garlic butter on a sliced baguette before finishing with a generous portion of juicy prime rib and melting sharp cheddar cheese. Served alongside, our au jus recipe browns trimmings from prepping the rib roast with some fresh herbs and our Simple Roasted Garlic for depth of flavor. It's all scrumptious, satisfying and probably one of the best ways to use up any leftovers of that perfectly cooked prime rib you had at your holiday table.

Prime Rib French Dip Sandwich with Au Jus
From the Nordstrom Grill, Bistro & Bazille
(Serves 6)

Au Jus
1 teaspoon canola oil
8 ounces beef rib-eye trimmings
1/2 yellow onion, diced 1-inch thick
1 stalk celery, diced 1-inch thick
1 carrot, diced 1-inch thick
2 tablespoonsSimple Roasted Garlic
1 teaspoon tomato paste
1/4 cup red wine
6 teaspoons beef base
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
7 cups water
3 sprigs fresh thyme
1 bay leaf
1/2 tablespoon black peppercorns
1 sprig fresh rosemary

1. Heat oil in a large saucepan over medium-high heat until simmering. Add beef rib-eye trimmings and sear, turning occasionally until brown on all sides, about 6-8 minutes. Remove beef and set aside.

2. Lower heat to medium. In the same pan, using the residual fat from the beef trimmings, sauté the onion, celery and carrot until they begin to soften, about two minutes. Stir in roasted garlic and tomato paste and sauté for another minute.

3. Add red wine and scrape up the brown bits from the bottom of the saucepan. Simmer until red wine is reduced by half.

4. Add beef base, Worcestershire sauce, Tabasco sauce and reserved, browned beef trimmings to the reduction and stir to incorporate.

5. Once incorporated, add water, thyme, bay leaf, black peppercorns and rosemary. Stir and bring to a boil. Once at a boil, reduce heat to low and simmer for 1 hour, skimming any excess fat that rises to the top of the simmering jus.

6. Season to taste with salt. Remove from heat and strain mixture through a fine-mesh sieve into a large, clean bowl. Transfer jus into a clean saucepan, cover and keep warm over low heat until ready to serve. The jus can also be made ahead and refrigerated for up to four days; just reheat before serving.

Prime Rib Sandwich
2 rustic-style French baguettes, cut into thirds
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
3/4 teaspoon kosher salt
1/2 teaspoon granulated garlic (not garlic powder)
1 tablespoon finely chopped fresh flat-leaf parsley
30 ounces roasted rib-eye (prime rib) sliced 1/4-inch thick
6 ounces Au Jus, heated
12 ounces sharp white cheddar cheese, sliced 1/2-inch thick
Kosher salt
Black pepper, freshly ground
Parsley sprigs for garnish

1. Preheat oven to 500°F. Slice baguette thirds in half lengthwise and place on a baking sheet. Toast in oven until lightly golden brown, about 3-5 minutes. Set aside. Keep oven on.

2. In a medium bowl, mash the butter, cheese, salt and granulated garlic together with a rubber spatula until combined. Stir in the parsley.

3. Spread 1 1/2 teaspoons of the herb-and-garlic butter over each of the toasted baguette halves.

3. Place six, 5-ounce portions of rib-eye on a rimmed baking sheet. Pour 6 ounces of au jus over the portioned beef. Season with a pinch of salt and, top with 2 ounces of sharp white cheddar cheese.

4. Place baking sheet in oven and heat until the beef is warm and the cheese begins to melt, about 3 minutes.

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Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks (available in selected Nordstrom restaurants and Ebars).

5. Transfer the roast beef and cheese with a fish spatula to the bottom half of the sliced baguette and top with the other half. Slice on a bias. Serve with a hot cup of the au jus served at the side and garnish with a sprig of parsley.

-Jeff Powell