FRENCH DIP NEAR ME RECIPES

Steps:

• 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.

Steps:

• Preheat the oven to 475° degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine. In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125° degrees on a meat thermometer. (If you want it less pink, go to 135°.) Remove the meat to a cutting board and cover it with foil. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.