Recipe courtesy of Voula's Offshore Cafe

French Dip

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  • Level: Intermediate
  • Total: 3 hr 25 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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Prime Rib:

One 8-pound lip-on boneless rib eye roast

1 cup Worcestershire sauce

4 ounces Montreal steak seasoning 

Au Jus:

3/4 cup red wine

3 tablespoons beef base 

1 cup large-diced onion

6 cloves garlic 

6 sprigs fresh thyme 

French Dip:

6 to 8 good-quality hoagie rolls

12 ounces horseradish 

12 ounces sour cream 

12 to 14 slices Swiss cheese 

1 1/2 to 2 cups caramelized onions 

Serving suggestion: hand-cut fries


Special equipment:
a meat slicer
  1. For the prime rib: Preheat the oven to 350 degrees F.
  2. Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
  3. Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
  4. For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
  5. For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
  6. Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
  7. Plate sandwiches with fries and cups of warm au jus for dipping.