Roast Ribeye French Dip Recipe

Prep and season

Remove the ribeye from the refrigerator 45–60 minutes before roasting to come to room temperature. Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. Rub the roast all over with olive oil. Mix kosher salt, black pepper and garlic powder and rub evenly over the roast.

Sear and roast

Place a heavy roasting pan or ovenproof skillet over high heat on the stovetop. Sear the roast fat-side down and then all around for 2–3 minutes per side until nicely browned. Transfer to the oven and roast at 450°F for 10 minutes to develop a crust, then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 15–25 more minutes for a 3-lb roast; use a probe thermometer). Remove roast to a cutting board, tent loosely with foil and rest 15–20 minutes before slicing thin against the grain.

While the roast rests, make the au jus. Pour off excess fat from the roasting pan, reserving any browned bits. Place the roasting pan over medium heat on the stovetop (or use a separate saucepan). Add the halved onion and smashed garlic to the pan and sauté 2–3 minutes to loosen fond.

Deglaze with the red wine, scraping browned bits from the pan with a wooden spoon. Reduce the wine by half (2–3 minutes). Add beef stock, beef base or demi-glace, thyme and bay leaf. Bring to a simmer and reduce gently 8–10 minutes to concentrate flavor, skimming any excess fat from the surface.

Strain the sauce through a fine mesh sieve into a clean saucepan, pressing on solids to extract juices. Discard solids, return strained jus to the pan, stir in butter if using, and season with salt and pepper to taste. Keep warm on very low heat while assembling sandwiches.

Combine prepared horseradish, creme fraiche (or sour cream), mayonnaise, lemon juice, salt and pepper in a small bowl. Taste and adjust heat or acidity: add more horseradish for bite or more creme fraiche to mellow. Chill until ready to serve.

Using a mandoline or sharp knife, cut potatoes into very thin matchsticks (shoestring). Immediately place cut fries in cold water and rinse to remove surface starch, then soak 20–30 minutes. Drain and dry thoroughly on clean towels—excess moisture will cause oil splatter.

Heat oil in a deep pot or fryer to 325°F (163°C). Fry the potatoes in small batches for 3–4 minutes until just cooked and pale (blanch). Remove to a rack or paper towel-lined tray to drain. Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden and crisp, 1–2 minutes. Drain on paper towels and immediately season with salt. Keep warm in a single layer in a low oven if needed.

Slice the rested roast ribeye thinly against the grain. Rewarm a few slices in a skillet with a light splash of the strained au jus for 30–45 seconds if desired.

Split French rolls and butter cut sides. Toast cut sides in a skillet or under broiler until golden. Spread a generous layer of creamy horseradish on the bottom halves of the rolls. Pile warm sliced ribeye onto each bottom roll, top with provolone or Swiss if using and briefly broil or cover in the skillet until cheese melts.

Place the top rolls on sandwiches and serve each with a small bowl or ramekin of hot au jus for dipping and a side of shoestring fries.