French Dip* ** Recipe

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and taste; adjust horseradish for spice level. Refrigerate while preparing the rest so flavors meld.

Heat a medium saucepan over medium heat and add the beef drippings or butter. When melted and shimmering, add smashed garlic and thyme; sauté for 30 seconds until fragrant.

Deglaze the pan with the red wine (if using), scraping up any brown bits, and simmer 1–2 minutes to reduce slightly.

Add beef au jus or beef broth and Worcestershire sauce. Bring to a gentle simmer and let it reduce 6–8 minutes to concentrate flavor. Season with black pepper and remove garlic and thyme sprig. Keep warm over very low heat or transfer to a small serving pot for the table.

If frying: thinly slice the potatoes (2–3 mm) using a mandoline or sharp knife, then place in cold water and soak 10 minutes to remove excess starch. Dry thoroughly on paper towels.

Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry potatoes in batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and season immediately with salt, pepper, and smoked paprika. If baking: toss thin slices with 1–2 tbsp oil, spread on a single layer on parchment-lined baking sheet and bake at 425°F (220°C) 12–18 minutes, turning once, until golden and crisp; season as above.

Warm the thinly sliced prime rib: place slices in a skillet over medium-low heat with 1–2 tablespoons of the warm au jus and heat gently 2–3 minutes until warmed through. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper, or to taste.

Halve the ciabatta rolls horizontally. Butter the cut sides lightly with the unsalted butter. On a medium skillet or griddle over medium heat, toast the buttered cut sides until golden, about 1–2 minutes.

Assemble each sandwich: pile about 4 oz (1/4 lb) warmed prime rib on the bottom half of a roll, top with one slice provolone. If desired, place under a broiler or in a 350°F (175°C) oven for 1–2 minutes to melt the cheese slightly. Spread 1–2 tbsp horseradish cream on the top roll (adjust to taste). Close the sandwich and press lightly.

Serve each sandwich immediately with a small bowl or cup (about 3/4 cup) of hot au jus for dipping and a generous handful of russet chips on the side.