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

beef roast

🥗Healthier: turkey roast

💰Cheaper: roast beef deli slices

Turkey is leaner and deli slices are more affordable.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories while American cheese is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is usually cheaper.

French bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain is healthier while baguette is often more affordable.

Prepare a compound butter by blending 1 cup of butter with equal parts of rosemary, thyme, and oregano, along with minced garlic until soft and whipped.

Pat the rib roast dry and rub the compound butter all over the roast.

Cut sweet and red onions in half and place them in a roasting pan to act as a rack for the roast, adding some celery for flavor and color.

Place the rib roast on top of the onions and celery, ensuring it is propped up evenly.

Pour enough beef stock into the roasting pan until it just touches the meat, then add leftover herbs and a whole head of garlic to the pan.

Season the roast generously with flaky salt, using Chef John's technique of 5 minutes per pound at 500°F, then turn off the oven and let it sit for 2 hours without opening the door.

While the roast cooks, heat a large pan and add a generous amount of olive oil and 1/2 to 1 stick of butter.

Add the sliced onions to the pan and cook for about 30 minutes until they are caramelized and brown, seasoning with kosher salt and fresh cracked pepper.

After the onions have browned, add Worcestershire sauce and a splash of red wine to enhance the flavor and color, cooking until they reach a nice brown mush.

Once the rib roast reaches an internal temperature of 125°F, remove it from the oven and let it rest for 30 minutes to an hour for carryover cooking.

Prepare the horseradish mayonnaise by squeezing the roasted garlic into a bowl, adding a big glob of mayonnaise, a clump of prepared horseradish, a drizzle of Worcestershire sauce, and seasoning with salt and pepper.

In the roasting pan, add the drippings and remaining beef stock, bringing it to a simmer to create the au jus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens