The Best French Dip Sandwich Ever
Ingredients: prime rib roast, Dijon mustard, kosher salt, fresh cracked black pepper, onions · 240 min cook time · 800kcal · ₩120,000
Ingredients
1.6kg prime rib roast, 1tbsp Dijon mustard, 50g kosher salt, 20g fresh cracked black pepper, 7ea onions, 2tbsp butter, 2tbsp extra-virgin olive oil, 3tbsp butter, 2ribs celery, 2ea large carrots
Instructions
1. Place 1 to 2 tablespoons of Dijon mustard onto the rib roast and rub a thin layer over the entire roast.
2. Season the roast generously with kosher salt on all sides until evenly coated. You should visibly see the salt on the surface.
3. Generously season the roast with fresh cracked black pepper on all sides.
4. Place the seasoned roast back on a wire rack. Insert a probe thermometer into the center deepest part of the meat.
5. Roast in the oven at 250°F (120°C) until an internal temperature of around 120°F (49°C) is reached.
6. Rest the roast for at least 30 minutes while preheating the oven to its highest temperature, usually around 500°F (260°C), with convection if available.
7. Pat the roast dry with paper towels, then return to the oven for 3 to 5 minutes or until nicely browned.
8. Let the roast sit until room temperature, then wrap in plastic wrap and place in the fridge to chill for at least a few hours, ideally overnight.
9. Peel and cut 7 onions in half, then cut the root end off each onion. Julienne all the onions.
10. In the biggest pot you can find (minimum 10-quart), set to medium heat. Add 2 tablespoons of butter and 2 tablespoons of extra-virgin olive oil.
11. Once the butter is melted and bubbling, add all the julienned onions to the pot. It will be very full.
12. Season the onions generously with salt. Go under the onions with a spoon or spatula, lift, and fold them over to coat in oil and butter.
13. Cover the pot with a lid or foil and cook on medium heat, stirring occasionally, for the next 5 to 8 minutes until the onions cook down.
14. Remove the lid, reduce the heat to low-medium low, and continue cooking, stirring every couple of minutes, ensuring they do not burn.
15. Continue to sauté the onions over medium heat until all moisture has evaporated (about 15-20 minutes) and then cook until darkly caramelized (1 to 1.5 hours).
16. While onions caramelize, melt 3 tablespoons of butter in a minimum 5-6 quart pot over medium heat.
17. Once butter is melted and bubbling, add two diced ribs of celery and two diced large carrots.
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