French Dip* ** Recipe

In a small bowl combine sour cream, mayonnaise, prepared horseradish, Dijon mustard and lemon juice. Whisk until smooth.

Season with salt and black pepper to taste. Refrigerate at least 20 minutes to let flavors meld; can be made up to 24 hours ahead and kept covered.

In a small saucepan over medium heat, melt the beef drippings or butter. Add minced garlic and cook 30 seconds until fragrant.

Pour in beef au jus or broth, Worcestershire sauce and soy sauce. Stir and bring to a gentle simmer.

Taste and adjust seasoning with black pepper. If you prefer a slightly thicker jus, mix cornstarch with cold water to make a slurry and whisk into simmering jus. Cook 1–2 minutes until slightly thickened.

Keep the au jus warm on the lowest heat or transfer to a small serving pitcher for dipping.

Wash and thinly slice russet potatoes (2 medium) using a mandoline or sharp knife to roughly 1/16–1/8 inch for chips. Rinse slices in cold water to remove excess starch, then pat thoroughly dry on paper towels.

For frying: heat 2–3 inches of vegetable oil in a heavy pan to 350°F / 175°C. Fry potatoes in small batches, turning, until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with kosher salt, black pepper and smoked paprika if using. For baking: toss potato slices with 2–3 tbs oil to coat, spread in a single layer on a parchment-lined baking sheet, bake at 425°F / 220°C for 15–20 minutes, flipping halfway, until crisp and golden, then season.

Keep chips warm or at room temperature while assembling sandwiches.

Preheat the oven to 350°F / 175°C. If prime rib is refrigerated, let slices sit 10 minutes to come closer to room temperature for even warming.

Split ciabatta rolls horizontally. Lightly brush cut sides with olive oil and spread a thin layer of butter on the outside faces. Place rolls (butter side up) on a baking sheet and toast in the oven 4–6 minutes until lightly browned and crisp.

While rolls toast, warm prime rib slices in a skillet over medium-low heat with 1 tbs butter and a pinch of salt and pepper. Toss gently just until heated through (about 2–3 minutes) to avoid overcooking; this preserves tenderness and juiciness.

Assemble each sandwich: spread about 1.5 tbs horseradish cream on the bottom half of each toasted ciabatta roll. Pile about 4 oz (roughly 1/4 lb) warmed prime rib slices per sandwich on top of the cream.

Top the meat with two slices of provolone cheese per sandwich. Return assembled open sandwiches to the oven for 2–3 minutes or broil briefly until cheese just melts and starts to soften.

Close the sandwiches, press gently, slice in half if desired. Serve immediately with a small bowl or cup of warm au jus for dipping and a generous handful of russet chips on the side.