French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank скачать в хорошем качестве

French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank

1. French Dip Sandwich Ingredients - Prime Rib Roast Thyme Oregano Rosemary Red wine 6 onions 3 stalks of celery 2 bulbs garlic 3 carrots Chives Prepared horseradish Mayonnaise Worcestershire Swiss or Provolone Cheese Beef Stock 1. Rib Roast: a. Add to a blender i. 1 cup each of rosemary, thyme and oregano ii. 2 sticks of butter iii. 8 cloves of garlic b. Blend until butter is soft and everything is combined c. Rub compound butter all over your rib roast d. Fill roasting dish with halved onions, carrots, celery and 2 bulbs of garlic. Set the onions flat side down in the middle e. Rub oil and salt on everything f. Place your roast on top of the onions g. Fill bottom of dish with beef stock until it reaches the bottom of the roast h. Season roast HEAVILY with salt and pepper on all exposed sides i. Roast at 500* for 5 minutes/lb then turn off oven and leave roast in for 2 hours. If you have a thermometer, pull when meat reaches 125* for medium rare j. Let rest for 1 hour 2. Sauce a. 4 tbs of mayonnaise b. 5 dashes of Worcestershire c. Squeeze in your roasted garlic d. 1 tbs of chopped chives e. Salt and pepper f. Some horseradish 3. Onions a. Melt a full stick of butter and a couple tbs of olive oil in a sauce pan on medium low heat b. Thinly slice 2 white onions and 2 red onions c. Add to your pan d. Mixing periodically, saute until they start to brown e. Once you see some color, add a big pinch of salt, fresh cracked pepper, and several dashes of Worcestershire f. Saute for another 15 minutes then add a cup of red wine g. Cook all the wine down until onions are dark brown and gooey 4. Au Jus a. Remove your roast from your roasting dish b. Add 3 more cups of beef stock c. Place your dish on medium heat and bring to a simmer d. Reduce for 20 minutes, smashing your vegetables around while you cook e. Add a lottttt of Worcestershire f. Kill heat and adjust seasoning/add salt and pepper g. Strain out all your vegetables and skim fat off the top h. Add to a ramekin or bowl for dipping 5. Sandwich a. Thinly shave your roast into strips of meat b. Add to a crusty sourdough or Italian baguette. If bread is soft, toast for a minute or so c. Add your horseradish mayo to bottom d. Add a big pile of shaved beef e. Add your caramelized onions f. Add a few slices of Swiss or provolone cheese and place under the broiler g. Add more sauce and top your sandwich. Also toast the top half h. Dip in au jus and take big boy bite