French Dip Sandwich - Using Leftover Prime Rib
Ingredients:
- 5 lbs Prime Rib (if larger, increase the spices/seasonings proportionally)
- Hoagie Rolls or Baguettes
- Butter
- Worcestershire Sauce
- Soy Sauce
- Salt & Pepper
- Cheese (optional)
Directions:
1. Place the beef bones from the prime rib and any leftover carrots, onions or garlic you have from making the prime rib in a deep pan covered with cold water and bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Cover and simmer for 4-6 hours, occasionally skimming and adding more water if needed to keep bones covered. Strain the broth through a fine-mesh sieve into a clean pot. Season with salt to taste and set aside for use in the sandwiches.
2. While the broth simmers, slice the hoagie rolls or baguettes. Butter the inside of each roll and toast in a skillet or under the broiler or toaster oven until golden and crisp.
3. Separate 2 cups of the beef broth from the pot of broth and season it to taste with Worcestershire sauce and soy sauce (if using). Season with salt and pepper to taste. Simmer for 10-15 minutes to meld flavors.
4. In a separate skillet, gently warm the sliced leftover prime rib over low heat, adding a splash of au jus to keep the meat moist while warming.
5. Layer the warmed prime rib slices onto the toasted rolls. Add cheese (optional) and melt under the broiler for 1-2 minutes.
6. Serve each sandwich with a small bowl of warm au jus for dipping.
7. If you like, whisk prepared horseradish with mayo and sour cream to make a creamy horseradish dressing to complement the sandwiches.