Classic Beef Dip Sandwich
Recipe GLPR25fd3905a52050
A restaurant-style French dip with a perfectly roasted prime rib seasoned with an aromatic blend of garlic, herbs, and Guinness stout, served on a demi-baguette with creamy horseradish aioli and au jus for dipping.
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Ingredients
½ cup minced garlic
¼ cup salt
3 tablespoons ground black pepper
3 tablespoons granulated onion
3 tablespoons dried thyme
1 tablespoon dried rosemary
16 ounces Irish stout beer
5 pounds boneless beef rib-eye or prime rib
2 egg yolks
5 tablespoons minced garlic (for aioli)
3 tablespoons prepared horseradish
2¼ teaspoons fresh lemon juice
1½ teaspoons Dijon mustard
¾ teaspoon salt (for aioli)
1¾ cups olive oil
ground black pepper (for au jus)
minced garlic (for au jus)
sliced white Cheddar cheese
6 demi-baguettes
Directions
Preheat your oven to 450°F. In a small bowl, combine the 1/2 cup minced garlic, 1/4 cup salt, 3 tablespoons black pepper, granulated onion, dried thyme, and dried rosemary. Mix well to create a seasoning rub.
Pour the Irish stout beer and 2 cups of water into a large metal roasting pan fitted with a rack. Set the pan aside.
Generously coat all sides of the 5-pound beef rib-eye with the seasoning rub, making sure the mixture covers the entire surface evenly. Place the beef fat-side up on the rack in the prepared roasting pan.
Roast uncovered at 450°F for 30 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F, cover the roast tightly with foil, and continue roasting until a meat thermometer inserted into the thickest part (without touching bone) registers 160°F for medium-rare doneness, approximately 2 hours. Do not exceed 160°F.
Transfer the cooked roast to a cutting board, tent it with foil, and allow it to rest for 20 minutes before slicing. Reserve all pan drippings in the roasting pan to use for the au jus.
While the beef rests, prepare the horseradish aioli by placing the 2 egg yolks, 5 tablespoons minced garlic, 3 tablespoons prepared horseradish, 2.25 teaspoons lemon juice, 1.5 teaspoons Dijon mustard, and 0.75 teaspoon salt into a food processor.
Process the aioli ingredients until smooth and well combined. With the processor running, slowly drizzle in the olive oil until the mixture reaches a thick, creamy consistency similar to mayonnaise. Set the aioli aside.
To make the au jus, carefully pour the reserved pan drippings into a small saucepan. Add additional minced garlic and ground black pepper to taste. If needed, add water to create enough au jus for dipping. Bring to a gentle simmer over medium heat and simmer for a few minutes to meld the flavors.
Slice the rested beef into six 1/3-pound portions, approximately 1/2 inch thick.
For each sandwich, briefly submerge one beef slice in the warm au jus, then transfer to a skillet and sauté over medium heat for 1-2 minutes to warm through.
While the beef is warming, place two slices of white Cheddar on top of the beef in the skillet and allow the cheese to melt slightly.
Split a demi-baguette and place the cheese-topped beef inside. Spread approximately 2 ounces of the horseradish aioli on the bread.
Serve the sandwich immediately with a small cup of warm au jus on the side for dipping. Repeat with the remaining five beef slices and baguettes.
