Bourbon French Dip Sandwich
Ingredients:
- Meat Ingredients
- 3lb boneless rib roast
- 1 ½ tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Jus Ingredients
- ¼ cup bourbon
- 4 cups no-sodium beef stock
- 4 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 1 ½ tbsp all-purpose flour
- 2 tsp worcestershire sauce
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- To Serve:
- 2 baguettes
- ½ lb provolone cheese, sliced
Directions:
Yields: 6-8 servings
On a roasting tray, season the rib roast with the salt, pepper, garlic powder and onion powder on all sides. Allow it to sit at room temperature for 1 hour. Preheat the oven to 500°F.
Once the oven is preheated, place the seasoned roast in the oven and cook for 15 minutes. Then, drop the oven temperature to 300°F, and cook for 40-50 minutes or until the internal temperature is 125°F for medium rare, or 135°F for medium. Remove from the oven and let rest on a wire rack for 30 minutes.
Place the roasting pan on the stove over medium-high heat and add the
bourbon. With a wooden spoon, scrape the pan to dislodge all the brown bits. Reduce the heat to medium and add the butter. Once melted, add the onions and cook for 10 minutes, or golden brown. Add the flour and cook for 2 more minutes, stirring often. Next, add the beef stock, Worcestershire sauce, black pepper, garlic powder and onion powder. Increase the heat to high and bring to a boil. Once boiling, lower the heat to a simmer until the sauce has reduced by about ⅓. Remove from heat and divide between individual dipping bowls.
To serve, cut the baguettes into 6-8 pieces, then cut in half to create a top and bottom for the sandwiches. Place in a 350°F oven for a few minutes to warm up.
Thinly slice the roast and place on each baguette, topping with two slices of cheese.
Return to the oven for 5 minutes or until the cheese melts. Serve with the jus on the side.
