French Dip* ** Recipe

In a medium bowl combine 3 tbsp prepared horseradish, 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp Dijon, 1/2 tsp honey and 1 tbsp finely chopped chives. Whisk until smooth.

Season to taste with 1/4 tsp kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. Chill at least 15 minutes to let flavors meld; refrigerate up to 3 days.

Heat a medium saucepan over medium heat and add 1 tbsp beef drippings (or 1 tsp olive oil). Add 1/2 small finely chopped yellow onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Pour in 2 cups low-sodium beef broth and add 1 tbsp soy sauce or Worcestershire, 1 fresh thyme sprig and 1 bay leaf. Bring to a gentle simmer and reduce heat to low. Simmer 8–10 minutes to concentrate flavors.

If you prefer a slightly thicker jus, whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry, then whisk the slurry into the simmering jus and cook 1–2 minutes until slightly thickened. Remove thyme sprig and bay leaf.

Season with 1/4 tsp kosher salt and a pinch (about 1/8 tsp) black pepper, taste and adjust. Keep warm for serving; transfer to a shallow dipping bowl or small carafe.

For fried chips: slice 2 russet potatoes very thinly (use a mandoline if available) and place in cold water to remove excess starch for 10 minutes. Drain and pat completely dry.

Heat about 2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry potatoes in batches without overcrowding until golden and crisp, 2–4 minutes per batch. Drain on paper towels and season immediately with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika (optional).

For oven-baked chips: preheat oven to 425°F (220°C). Thinly slice potatoes, toss with 1–2 tbsp olive oil, salt, pepper and paprika, arrange in a single layer on parchment-lined baking sheet and bake 12–18 minutes, flipping halfway, until crisp and golden. Keep warm.

Preheat broiler or a heavy skillet. Slice 4 ciabatta rolls horizontally and butter cut sides with the 2 tbsp softened butter. Lightly season buttered sides with 1/2 tsp kosher salt divided among rolls and a little black pepper.

If prime rib is cold, warm it gently: place the thinly sliced 1 lb prime rib in a skillet over low heat with 1–2 tbsp reserved warm au jus (or a splash of beef broth) and toss just until warmed through, about 2–3 minutes. Alternatively, warm slices under foil in a 300°F (150°C) oven for 8–10 minutes.

Place rolls cut-side up under the broiler for 1–2 minutes until the buttered surface is golden — watch closely to avoid burning. Or toast in a skillet until golden.

Assemble each sandwich: place a generous portion of warmed prime rib on the bottom half of each roll (about 4 oz meat per sandwich). Top meat with one provolone slice. If desired, return assembled halves briefly to the broiler (30–60 seconds) or cover in skillet for 30 seconds to melt cheese.

Spread about 1–2 tbsp horseradish cream on the top half of each roll (adjust to taste). Close sandwiches and serve immediately.

Serve each sandwich with a small bowl of warm au jus for dipping and a pile of russet chips on the side.