Recipe courtesy of Voula's Offshore Cafe
Recipe courtesy of Voula's Offshore Cafe
Episode:
Takeout: Tastier at Home
French Dip
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- Level: Intermediate
- Total: 3 hr 25 min (includes cooling time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1647
- Total Fat
- 115 g
- Saturated Fat
- 54 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 103 g
- Cholesterol
- 374 mg
- Sodium
- 1442 mg
- Level: Intermediate
- Total: 3 hr 25 min (includes cooling time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1647
- Total Fat
- 115 g
- Saturated Fat
- 54 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 103 g
- Cholesterol
- 374 mg
- Sodium
- 1442 mg
Ingredients
Prime Rib:
Au Jus:
French Dip:
Directions
Special equipment:
a meat slicer- For the prime rib: Preheat the oven to 350 degrees F.
- 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.
- Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
- 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.
- For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
- 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.
- Plate sandwiches with fries and cups of warm au jus for dipping.
