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French Dip Sandwich with Ribeye Roast
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French Dip Sandwich with Ribeye Roast

4 hPara 8Nutri-Score D€€€
de @3piecesofpecan7 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • ribeye roast (at room temperature)Carne2,3 kg
  • butter (softened, divided)Lácteos340 g
  • garlic cloves (peeled)Frutas y verduras8 piezas
  • fresh rosemary (chopped)Frutas y verduras10 g
  • fresh thyme (chopped)Frutas y verduras10 g
  • fresh oregano (chopped)Frutas y verduras10 g
  • salt (to taste)Especias15 g
  • black pepper (freshly ground)Especias5 g
  • olive oilDespensa60 ml
  • yellow onions (2 halved, 2 thinly sliced)Frutas y verduras4 piezas
  • red onions (thinly sliced)Frutas y verduras2 piezas
  • celery stalks (roughly chopped)Frutas y verduras3 piezas
  • carrots (roughly chopped)Frutas y verduras2 piezas
  • green onions (roughly chopped)Frutas y verduras3 piezas
  • garlic heads (tops cut off)Frutas y verduras2 piezas
  • beef broth (divided)Despensa1,4 litros
  • mayonnaiseDespensa240 ml
  • prepared horseradishDespensa15 ml
  • Worcestershire sauce (divided)Despensa20 ml
  • red wineBebidas30 ml
  • small rustic bread rolls (toasted)Panadería8 piezas
  • provolone cheese (sliced)Lácteos16 piezas

por ración

Nutrición

820kcal

Carbohidratos
33 g
Proteínas
38 g
Grasas
60 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Procesador de alimentos
  • Fuente de horno
  • Sartén honda
  • Tamiz
  • cutting board
  • Bol

paso a paso

Preparación

  1. Temper the roast and preheat the oven

    • Let the ribeye roast sit at room temperature.
    • Preheat the oven to 500 °C.
    Paso 1

  2. Make the compound butter

    • Place the softened butter in a food processor with the garlic cloves and the chopped rosemary, thyme and oregano.
    • Blend until smooth and combined.
    Paso 2

  3. Season and coat the roast

    • Season the roast with salt and black pepper on all sides.
    • Coat the entire roast with the compound butter.
    Paso 3

  4. Prepare the roasting pan

    • Halve the yellow onions and place them in the middle of the roasting pan to hold the roast above the broth.
    • Add the celery, carrots, green onions, leftover herbs and the garlic heads with the tops cut off.
    • Pour in the beef broth and set the roast on the onions.
    Paso 4

  5. Roast the beef

    • Bake at 500 °C for 5 minutes per pound.
    • Turn off the oven and leave the roast inside without opening the door.
    Paso 5

  6. Caramelize the onions

    • Heat the butter and a generous pour of olive oil in a large skillet over medium heat.
    • Add the sliced red and yellow onions and cook down.
    • Add dashes of Worcestershire sauce, a splash of red wine and season with salt and pepper.
    Paso 6

  7. Rest the beef and make the au jus

    • Remove the roast from the oven and rest it on a cutting board.
    • Set the roasting pan on the stovetop, add the remaining beef broth and simmer.
    • Strain the jus.
    Paso 7

  8. Make the horseradish sauce

    • Squeeze the roasted garlic from the heads into a bowl and purée.
    • Stir in the mayonnaise, prepared horseradish, a splash of Worcestershire sauce, salt and pepper.
    • Chill in the fridge.
    Paso 8

  9. Assemble and broil

    • Toast the bread and spread with horseradish sauce.
    • Layer with sliced beef, caramelized onions and provolone cheese.
    • Broil open-face for a couple of minutes and serve with the au jus.
    Paso 9
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