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French Dip Sandwich with Ribeye Roast
Hoofdgerecht

French Dip Sandwich with Ribeye Roast

4 uVoor 8Nutri-Score D€€€
van @3piecesofpecan7 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

8 personen
  • ribeye roast (at room temperature)Vlees2,3 kg
  • butter (softened, divided)Zuivel340 g
  • garlic cloves (peeled)Groente en fruit8 stukken
  • fresh rosemary (chopped)Groente en fruit10 g
  • fresh thyme (chopped)Groente en fruit10 g
  • fresh oregano (chopped)Groente en fruit10 g
  • salt (to taste)Kruiden en specerijen15 g
  • black pepper (freshly ground)Kruiden en specerijen5 g
  • olive oilVoorraadkast60 ml
  • yellow onions (2 halved, 2 thinly sliced)Groente en fruit4 stukken
  • red onions (thinly sliced)Groente en fruit2 stukken
  • celery stalks (roughly chopped)Groente en fruit3 stukken
  • carrots (roughly chopped)Groente en fruit2 stukken
  • green onions (roughly chopped)Groente en fruit3 stukken
  • garlic heads (tops cut off)Groente en fruit2 stukken
  • beef broth (divided)Voorraadkast1,4 liter
  • mayonnaiseVoorraadkast240 ml
  • prepared horseradishVoorraadkast15 ml
  • Worcestershire sauce (divided)Voorraadkast20 ml
  • red wineDranken30 ml
  • small rustic bread rolls (toasted)Bakkerij8 stukken
  • provolone cheese (sliced)Zuivel16 stukken

per portie

Voedingswaarden

820kcal

Koolhydraten
33 g
Eiwitten
38 g
Vetten
60 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Keukenmachine
  • Ovenschaal
  • Hapjespan
  • Zeef
  • cutting board
  • Mengkom

stap voor stap

Bereiding

  1. Temper the roast and preheat the oven

    • Let the ribeye roast sit at room temperature.
    • Preheat the oven to 500 °C.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9
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