let’s make something Naughty
French Dip
make me
Ingredients
Serving Size: 4-5 people
For the Prime Rib
1 (3-pound) bone-in prime rib roast
1 stick unsalted butter, softened
3 large garlic cloves, finely grated
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1/2 tbsp fresh thyme leaves, finely chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly cracked black pepper
½ tsp smoked paprika
Salt and pepper (to cover the prime rib before adding butter)
2 large yellow onion, cut in half
4 large carrots, cubed
4 large celery stalks, cubed
2 heads garlic, tops cut off
1 cup beef broth
For the HorseradishAioli
1 cup good-quality mayonnaise
2 tbsp cream style horseradish
1 tbsp chives, chopped
1 small garlic clove, finely grated
1 tsp Worcestershire sauce
½ tsp kosher salt, or to taste
¼ tsp freshly cracked black pepper
For the Caramelized Onions
2 large red onions, thinly sliced (I used a mandolin)
3 tbsp butter
1/4 cup red wine
1 1/2 tsp Worcestershire sauce
Pinch of salt
For the Sandwiches
1 crusty French baguette, cut into 4–6 portions
8–10 slices provolone cheese
Handful of arugula (optional)
2 cups warm beef au jus, for dipping
Instructions
1. Roast the Prime Rib
Remove the prime rib from the refrigerator 1 hour before cooking. Pat it completely dry with paper towels and let it come to room temperature.
Preheat the oven to 450°F.
In a food processor, combine the softened butter, garlic, parsley, rosemary, thyme, Dijon, Worcestershire, salt, pepper, smoked paprika, and blend until smooth.
Cover the Prime Rib with a general amount of salt and pepper. Then rub the herb butter generously over every inch of the roast, pressing it into the meat so it forms an even coating.
Place the roast on a wire rack inside a roasting pan, fat side up. Add your veggies and beef broth to the bottom of the pan.
Roast for 20 minutes at 450°F to develop a deep golden crust.
Reduce the oven temperature to 325°F and continue roasting until the thickest part reaches:
120–125°F for rare
125–130°F for medium-rare
For a 3-pound roast, this typically takes another 45ish minutes, but always cook to temperature rather than time.
Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20–30 minutes.
Slice the prime rib as thinly as possible against the grain. If you have time, chilling the roast for an hour before slicing makes it even easier to achieve deli-thin slices.
Reserve the flavorful pan drippings and add them to a pot on medium heat. Add a pinch of salt and Worcestershire and allow to heat (roughly 5-6 minutes).
2. Caramelize the Onions
While the prime rib roasts, heat the butter in a large skillet over medium-low heat.
Add the onions. Cook slowly, stirring every few minutes. At around 25 minutes, stir in the red wine and Worcestershire. Continue cooking and stirring for 25-30 more minutes or until deeply jammy.
3. Make the Roasted Garlic Aioli
Add all the ingredients listed above to a bowl and mix. Set aside.
5. Assemble the Sandwiches
Slice the baguette and lightly toast the cut sides until crisp. Spread a generous layer of roasted aioli on both halves of the bread.
Layer with:
Warm sliced prime rib
Caramelized onions
Provolone cheese, torched to melt or broiled
Top with arugula, if desired, and close the sandwiches.
Serve immediately with the warm beef au jus for dipping.
There are few sandwiches more satisfying than a classic French dip. Thinly sliced roast beef is piled high onto a toasted baguette with melted provolone, slathered with creamy horseradish aioli, and served alongside a rich, savory au jus for dipping. It's simple, comforting, and packed with flavor in every bite, making it the kind of sandwich that's just as good for a cozy dinner as it is for feeding a crowd.
french, sandwiches, sandwich
