Prime Rib Sliders with Caramelized Onions and Horseradish Cream

These Prime Rib Sliders with Caramelized Onions and Horseradish Cream are the ultimate, decadent holiday appetizer! They’re perfect for lunch too!

If you’re looking for the ultimate appetizer or lunch recipe to wow your guests, this is it.  What’s more delicious than prime rib?  Prime rib sliders with caramelized onions and horseradish cream sauce!  Yes.

This post has been sponsored by Kendall-Jackson wines!  But as always the pictures, the recipe, my voice, all content, and opinions are mine alone.  And I promise, these sliders are ah-mazing.  Now let’s get back to the recipe, shall we…

To make these sliders, first you have to roast a prime rib.  I’m sharing a simple and delicious Prime Rib recipe, over on the Kendall-Jackson blog, so make sure to head on over there to get it!

Once you have your prime rib, these sliders are simple to assemble.  Serve them up with homemade balsamic caramelized onions and horseradish cream sauce.  And if you make gravy with your prime rib pan drippings, make sure to serve that too.  Is your mouth watering yet?

Prime Rib Sliders with Caramelized Onions and Horseradish Cream

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These Prime Rib Sliders with Caramelized Onions and Horseradish Cream are the ultimate, decadent holiday appetizer! They’re perfect for lunch too!

• Author: Jo-Anna Rooney

Ingredients

Scale 1x2x3x

• slices of cooked prime rib
• buns

Caramelized Onions:

• 4 large sweet onions halved and cut thinly
• 1/4 cup butter
• 1/4 tsp salt
• fresh ground pepper
• 3 – 4 tbsp balsamic vinegar
• 3 – 4 tbsp brown sugar
• 6 fresh rosemary stems
• 2 bay leaves

Horseradish Cream Sauce:

• 2 tbsp prepared horseradish
• 1/4 cup sour cream
• 2 tsp Worcestershire sauce
• 2 tsp Sriracha

Instructions

Caramelized Onions:

1. Cut the onions in half, then slice them thinly.
2. Melt the butter in a large skillet, then add the onions.
3. Cook over low-medium heat until the onions are softened. About 15 minutes.
4. Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.
5. Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.
6. Stir in the balsamic vinegar, sugar, salt and pepper.
7. Continue cooking until the liquid is all gone, and the onions are caramel coloured and soft. Be very careful not to burn the mixture, so stir often.

Horseradish Cream Sauce:

1. Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy.

Putting it all together:

1. Add slices of cooked prime rib to a bun, add a scoop of caramelized onions and drizzle with the horseradish cream sauce. If you have gravy from the prime rib pan drippings, add that too…it’s SO good.
2. Serve immediately and enjoy!

I am a regular contributor over on the Kendall-Jackson blog, and have a tonne of great recipes over there, that you can’t find here on ‘A Pretty Life’!  You can find them here.

More delicious appetizers to make!

• Baked Goat Cheese Spinach Dip
• Cheese Fondue Appetizer
• Tipsy Cheese & Cherry Crostinis

Have a very delicious day!