French Dip Sandwiches

Name: French Dip Sandwiches (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 4
Cuisine: French
Ingredients: 2 lbs Prime rib roast; 2 tbsp Olive oil; 1 tbsp Coarse sea salt; 1 tsp Freshly ground black pepper; 2 sprigs Fresh thyme; 2 Garlic cloves-crushed; 6 cups Beef stock; 2 Beef bones-marrow intact; 1 Onion-roughly chopped; 2 Carrot-roughly chopped; 2 Celery stalks-roughly chopped; 1/4 cup Dry red wine; 1 tbsp Tomato paste; 1 tsp Worcestershire sauce; 1 Bay leaf; 1 Baguette-high quality; 4 oz Fontina cheese-shaved; 2 tbsp Unsalted butter

⏱2h

👥4

🔥900 cal

Hard

🍽️French

🥗None

An indulgent French Dip sandwich featuring prime rib, a rich bone marrow au jus, and a toasted baguette. This is a truly special occasion sandwich.

2 lbs Prime rib roast

2 tbsp Olive oil

1 tbsp Coarse sea salt

1 tsp Freshly ground black pepper

2 sprigs Fresh thyme

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⏱2h

👥4

🔥900 cal

Hard

🍽️French

🥗None

An indulgent French Dip sandwich featuring prime rib, a rich bone marrow au jus, and a toasted baguette. This is a truly special occasion sandwich.

#sandwich #prime rib #bone marrow #gourmet #dinner

Instructions

Preheat oven to 400°F (200°C). Season the Prime rib with olive oil, sea salt, pepper, thyme, and garlic. Roast for 20-25 minutes for medium-rare.
While the Beef is roasting, prepare the Bone Marrow Au Jus. Roast the beef bones in the oven for 15-20 minutes. In a large pot, combine beef stock, roasted bones, onion, carrot, and celery. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, skimming off any foam.
Add red wine and tomato paste to the Au Jus and simmer for another 30 minutes. Strain the Au Jus through a fine-mesh sieve and stir in Worcestershire sauce and bay leaf.
Let the Prime rib rest for 10 minutes before slicing thinly against the grain.
Slice the Baguette lengthwise and spread with butter. Layer the sliced Beef and Fontina cheese on the bottom half of the baguette.
Toast the baguette under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve immediately with the Bone Marrow Au Jus for dipping.

Ingredients

Beef
2 lbs 900 g Prime rib roast
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Coarse sea salt
1 tsp 5 mL Freshly ground black pepper
2 sprigs 2 sprigs Fresh thyme
2 2 Garlic cloves-crushed
Bone Marrow Au Jus
6 cups 1.4 L Beef stock
2 2 Beef bones-marrow intact
1 1 Onion-roughly chopped
2 2 Carrot-roughly chopped
2 2 Celery stalks-roughly chopped
1/4 cup 60 mL Dry red wine
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Worcestershire sauce
1 1 Bay leaf
Sandwich
1 1 Baguette-high quality
4 oz 115 g Fontina cheese-shaved
2 tbsp 30 mL Unsalted butter

Equipment

Oven
Large pot
Fine-mesh sieve
Baking sheet
Sharp knife

Instructions

Preheat oven to 400°F (200°C). Season the Prime rib with olive oil, sea salt, pepper, thyme, and garlic. Roast for 20-25 minutes for medium-rare.
While the Beef is roasting, prepare the Bone Marrow Au Jus. Roast the beef bones in the oven for 15-20 minutes. In a large pot, combine beef stock, roasted bones, onion, carrot, and celery. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, skimming off any foam.
Add red wine and tomato paste to the Au Jus and simmer for another 30 minutes. Strain the Au Jus through a fine-mesh sieve and stir in Worcestershire sauce and bay leaf.
Let the Prime rib rest for 10 minutes before slicing thinly against the grain.
Slice the Baguette lengthwise and spread with butter. Layer the sliced Beef and Fontina cheese on the bottom half of the baguette.
Toast the baguette under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve immediately with the Bone Marrow Au Jus for dipping.

Nutrition per serving

Calories 900