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prime rib dip sandwiches

★★★★★ 1
a recipe by
Vicki Butts (lazyme)
Grapeview, WA

The French dip, supposedly created in Los Angeles in the early 1900s, is a classic sandwich composed of nothing more than a French roll stuffed with roast beef that’s been dipped in roast beef juices or jus, with more jus served on the side for extra dipping. A good jus is the foundation of a tasty French dip sandwich. This recipe includes directions for making your own jus but I find more often than not that I cheat and use the packaged mix.

★★★★★ 1
serves 6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For prime rib dip sandwiches

  • JUS:
  • 4 lb
    meaty beef bones, cut into 2-3-inch pieces (i use the prime rib bones)
  • 2 Tbsp
    vegetable oil
  • 3/4 c
    dry red wine
  • 2 1/2 c
    low-sodium beef broth
  • 1 tsp
    kosher salt, plus more for seasoning
  • 6 Tbsp
    unsalted butter, room temperature
  • 6
    french sandwich rolls, sliced in half horizontally
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 lb
    thinly sliced prime rib
  • horseradish
  • sour cream

How To Make prime rib dip sandwiches

  • 1
    For the jus: Season the beef bones with salt and pepper.
  • 2
    Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan doesn’t burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
  • 3
    Add the wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the wine is reduced by half, about 3 to 4 minutes.
  • 4
    Return the bones and any accumulated juices on the plate to the pot. Add the broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer until the jus has a deep beefy flavor, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
  • 5
    Remove and discard the bones. Set a fine-mesh strainer over a medium saucepan. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with additional salt and pepper as needed; keep warm over low heat.
  • 6
    For the sandwiches: Heat the oven to broil and arrange a rack in the middle.
  • 7
    Spread the butter on the cut sides of the rolls and season with salt and pepper. Place the rolls butter-side up on a baking sheet and broil until golden brown and toasted, about 2 minutes. Place the baking sheet on a wire rack.
  • 8
    Divide the roast beef into 6 portions. Using tongs, dip 1 portion into the warm jus and place on a roll. Repeat with the remaining portions of roast beef. Close each sandwich and slice in half.
  • 9
    Divide the remaining jus among 6 small bowls. Serve with the sandwiches and horseradish and sour cream, if using.
  • 10
    Note: You can combine the horseradish and sour cream together and spread on the buns, or you can spread a thin layer of each on the buns instead.

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