French Dip Sandwich Recipe
French dip sandwiches have always been one of my favorite comfort foods, but I wanted to create a version that felt worthy of a great steakhouse. Using slow-roasted prime rib, a rich au jus made from the pan drippings, sweet caramelized onions, and fluffy horseradish cream takes this classic sandwich to a whole new level!
Servings: 8 sandwiches
Equipment
- Butcher’s Twine
- 1 Small Food Processor or Blender
- 1 Sheet Pan
- 1 Wire Rack
- 1 Roasting Pan with Rack
- 1 Instant-Read Meat Thermometer
- 1 Cast-Iron Skillet or Flat Top Griddle
- 1 Large Sauté Pan
- 1 Large Saucepan
- 1 Fine Mesh Sieve
- 1 Cheesecloth
- 1 Hand Mixer or Stand Mixer
- 1 Dutch Oven or Deep Fryer (For Fries)
- 1 Spider Strainer or Slotted Spoon
- Tongs
- 1 Baking Sheet
Ingredients
For the Prime Rib
- 1 large (8-10 pound or 3½-4½ kilogram) boneless prime rib
- ¼ cup kosher salt
- ¼ cup fresh rosemary leaves picked
- ¼ cup fresh thyme leaves picked
- 2 tablespoon neutral oil
- 2 tablespoon black pepper freshly cracked
- 1 marrow bone sliced
For the Au Jus
- 1 Vidalia onion thinly sliced
- 3 clove garlic minced
- 2 celery stick cut into cubes
- ½ cup beef drippings from cooked prime rib
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 cup beef stock
- 1 bay leaf
- 3 sprig fresh thyme
- 1 tablespoon Worcestershire sauce
- black pepper freshly cracked
- 1 tablespoon cold butter
For the toppings
Caramelized Onions
- 4 tablespoon butter divided
- 1 tablespoon neutral oil
- 4 medium onion thinly sliced
Horseradish Sauce
- 1 tablespoon heavy cream
- ½ cup sour cream or crème fraîche
- ¾ cup prepared horseradish drained
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
For Serving
- 4 slice provolone cheese
- 8 crusty bread rolls halved
For the fries
- 3 large russet potato skin on
- 1 teaspoon baking soda
- 3 tablespoon salt
- Neutral oil for frying (vegetable or peanut oil)
- 1 teaspoon chicken bouillon powder
- ½ teaspoon OSMO poultry seasoning or similar herb blend
Instructions
For the Prime Rib
- Pat the prime rib dry. Trim away any excess fat, silver skin, and ragged edges, leaving about a ¼-inch (6 millimeter) fat cap. Tie the roast with butcher's twine to create an even shape.1 large (8-10 pound or 3½-4½ kilogram) boneless prime rib
- In a small food processor or blender, combine the kosher salt, rosemary, thyme, and oil. Pulse until a coarse herb paste forms. Rub the mixture all over the roast.¼ cup kosher salt, ¼ cup fresh rosemary, ¼ cup fresh thyme, 2 tablespoon neutral oil
- Place the roast on a wire rack set over a sheet pan and refrigerate uncovered for 24-48 hours.
- Remove the roast from the refrigerator one to two hours before cooking. Pat the surface dry and season generously with freshly cracked black pepper.2 tablespoon black pepper
- Preheat the oven to 250°F (121°C). Place the roast on a rack in a roasting pan or on a wire rack over a sheet pan. Arrange the marrow bones underneath the roast.1 marrow bone
- Roast for three and a half to four hours, or until the internal temperature reaches 118-120°F (47-48°C) for medium-rare. (Cook by temperature, not time.)
- Tent the roast loosely with foil and let it rest for 20 minutes to one hour. Reserve all of the pan drippings.
- Heat a cast-iron skillet or flat-top griddle over high heat. Sear the roast on all sides until deeply browned and crisp.
- Rest for another 20 minutes, then cut the roast in half and place it cut-side down on a sheet pan or plate. Rest for at least one hour, or refrigerate overnight before slicing for sandwiches.
For the Au Jus
- In a saucepan over medium heat, cook the marrow bone until the marrow renders. Add the onion, garlic, and celery, and sauté for about five minutes.1 Vidalia onion, 3 clove garlic, 2 celery stick
- Stir in the reserved beef drippings and continue cooking for three to five minutes, or until the vegetables are softened.½ cup beef drippings from cooked prime rib
- Add the tomato paste and cook until darkened and caramelized.1 tablespoon tomato paste
- Pour in the red wine and beef stock, scraping up any browned bits from the bottom of the pan.½ cup red wine, 2 cup beef stock
- Add the bay leaf, thyme, Worcestershire sauce, and black pepper. Simmer for about 20 minutes, until slightly reduced.1 bay leaf, 3 sprig fresh thyme, 1 tablespoon Worcestershire sauce, black pepper
- Strain through a fine-mesh sieve lined with cheesecloth. Taste and adjust the seasoning as needed.
- Whisk in the cold butter until smooth. Keep warm.1 tablespoon cold butter
For the Caramelized Onions
- Heat two tablespoons of butter, the oil, and the sliced onions in a large sauté pan over medium heat.4 tablespoon butter, 1 tablespoon neutral oil, 4 medium onion
- Cook for about eight minutes, stirring occasionally, until the onions are softened and translucent.
- Add a splash of water and continue cooking over low heat for 45-60 minutes, adding more water as needed, until the onions are deeply golden and caramelized. Keep warm.
For the Horseradish Sauce
- Whip the heavy cream until soft peaks form.1 tablespoon heavy cream
- In a separate bowl, stir together the sour cream, prepared horseradish, lemon juice, lemon zest, and salt.½ cup sour cream, ¾ cup prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt
- Fold the whipped cream into the horseradish mixture until light and fluffy. Refrigerate until ready to serve.
For the Fries
- Cut the potatoes into ¼-inch (6 millimeter) batons. Rinse well, then place them in a pot of cold water with the baking soda and salt.3 large russet potato, 1 teaspoon baking soda, 3 tablespoon salt
- Bring to a boil, then turn off the heat and let the potatoes sit for three minutes, or until the edges are just tender.
- Drain and dry thoroughly on a wire rack or paper towels for at least 30 minutes (or refrigerate overnight).
- Heat the oil to 300°F (150°C). Fry the potatoes in batches for four to five minutes, until pale but tender. Drain.Neutral oil
- Increase the oil temperature to 375°F (190°C) and fry again for two to three minutes, until golden brown and crisp.
- Toss immediately with the chicken bouillon powder, poultry seasoning, and a generous pinch of salt.½ teaspoon OSMO poultry seasoning, 1 teaspoon chicken bouillon powder
Assemble the Sandwiches
- Toast the rolls until lightly golden.8 crusty bread rolls
- Warm the au jus and briefly dip the sliced prime rib into the hot liquid to warm it.
- Pile the beef onto the toasted rolls and top with provolone cheese. Place in a warm oven just until the cheese melts.4 slice provolone cheese
- Finish with caramelized onions and serve immediately with warm au jus for dipping, horseradish cream, and crispy fries.
Video
Notes
*I don’t recommend doubling the ingredients for this recipe.
*Nutrition information does not include horseradish sauce or fries.
Storage:
- Prime Rib: Store leftover sliced or whole prime rib in an airtight container in the refrigerator for up to four days. Reheat gently in warm au jus to keep the meat tender and juicy. It can also be frozen for up to three months.
- Au Jus: Let the au jus cool completely before transferring it to an airtight container. Refrigerate for up to four days or freeze for up to three months. Reheat gently on the stovetop.
- Caramelized Onions: Store in an airtight container in the refrigerator for up to five days. Reheat in a skillet or microwave until warmed through.
- Horseradish Cream: Keep refrigerated in an airtight container for up to three days. Give it a quick stir before serving.
- French Fries: Fries are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to three days. Reheat in the oven or air fryer at 400°F (205°C) for five to eight minutes or until hot and crispy.
- Assembled Sandwiches: For the best texture, store each component separately and assemble just before serving. If already assembled, refrigerate for up to two days and reheat in the oven until warmed through, serving with freshly warmed au jus.
- Prime Rib: Store leftover sliced or whole prime rib in an airtight container in the refrigerator for up to four days. Reheat gently in warm au jus to keep the meat tender and juicy. It can also be frozen for up to three months.
- Au Jus: Let the au jus cool completely before transferring it to an airtight container. Refrigerate for up to four days or freeze for up to three months. Reheat gently on the stovetop.
- Caramelized Onions: Store in an airtight container in the refrigerator for up to five days. Reheat in a skillet or microwave until warmed through.
- Horseradish Cream: Keep refrigerated in an airtight container for up to three days. Give it a quick stir before serving.
- French Fries: Fries are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to three days. Reheat in the oven or air fryer at 400°F (205°C) for five to eight minutes or until hot and crispy.
- Assembled Sandwiches: For the best texture, store each component separately and assemble just before serving. If already assembled, refrigerate for up to two days and reheat in the oven until warmed through, serving with freshly warmed au jus.
Nutrition
Serving: 1sandwich | Calories: 1555kcal | Carbohydrates: 12g | Protein: 65g | Fat: 136g | Saturated Fat: 54g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 57g | Trans Fat: 0.3g | Cholesterol: 289mg | Sodium: 3926mg | Potassium: 1328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 8mg