# French dip sandwich (from Joshua Weissman Recipes )

Video: [The Best French Dip Sandwich Ever](https://www.youtube.com/watch?v=rAg-4JyZ0vc) by [Joshua Weissman Recipes ](https://www.youtube.com/@JoshuaWeissmanRecipes).
RecipesMD is not affiliated with Joshua Weissman Recipes . Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: 4
- Total time: not stated
- Ontario estimate*: ~$7.03 per serving, ~$28.13 for 4 serving(s); saves ~$8.97* per serving (56%) vs ordering out (~$16.00*). * Estimate: 10 line(s) we couldn't price were filled with typical costs for their type; restaurant comparison is a typical Ontario sandwich or burger at ~$16, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 3.5 to 4 lb prime rib roast
- 1 to 2 tbsp Dijon mustard
- to taste kosher salt
- a lot black pepper
- 7 onion
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 2 ribs celery
- 2 large carrot
- 5 cloves garlic
- 1 tbsp whole black peppercorns
- 1/4 cup tomato paste
- 2 cups red wine
- 2 quarts beef stock
- a bundle fresh thyme
- 2 bay leaves
- 4 egg yolks
- 1 tsp zest, 1.5 tbsp juice lemon
- 1 tbsp water
- 1.5 cups vegetable oil
- 1-2 tbsp horseradish
- 2 tbsp chives
- 2 tbsp parsley
- 1 tbsp Worcestershire sauce _(amount estimated)_
- couple tbsp shiraz dashi _(amount estimated)_
- a touch MSG
- 2 baguette
- slices provolone cheese

## Steps

1. [0:31](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=31s) Coat the rib roast with mustard and season generously with salt and black pepper.
2. [2:15](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=135s) Insert a meat thermometer into the center of the roast.
3. [2:17](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=137s) Roast in the oven at 250°F until internal temperature reaches around 120°F, then rest for 30 minutes.
4. [2:24](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=144s) Preheat oven to 500°F, pat the roast dry, and return to oven for 3 to 5 minutes to brown.
5. [2:32](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=152s) Let the roast cool to room temperature, wrap in plastic wrap, and chill in the fridge.
6. [3:09](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=189s) Peel, halve, and julienne the onions.
7. [5:10](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=310s) Melt butter and olive oil in a large pot over medium heat, add onions, and season with salt.
8. [5:27](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=327s) Cover the pot and cook onions, stirring occasionally, until softened.
9. [5:37](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=337s) Uncover and sauté onions on low heat, stirring every few minutes, until dark and caramelized.
10. [6:20](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=380s) In a separate pot with melted butter, sauté diced celery, carrots, onion, and bruised whole garlic cloves.
11. [6:39](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=399s) Add whole black peppercorns and toast for about 30 seconds.
12. [7:14](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=434s) Stir in tomato paste and cook until caramelized.
13. [7:34](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=454s) Pour in red wine, bring to a boil, and reduce by half.
14. [8:11](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=491s) Add beef stock, thyme, and bay leaves, bring to a boil, then simmer for 15 minutes.
15. [8:29](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=509s) In a tall container, combine egg yolks, Dijon mustard, salt, lemon zest, lemon juice, water, and vegetable oil.
16. [9:09](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=549s) Grate fresh garlic into the mixture and blend with an immersion blender from the bottom up to emulsify.
17. [9:29](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=569s) Stir in grated horseradish, chopped chives, and chopped parsley to finish the mayo.
18. [10:15](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=615s) Strain the jus through a fine mesh strainer.
19. [10:32](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=632s) Season the strained jus with salt, Worcestershire sauce, shiraz dashi, and MSG to taste.
20. [11:26](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=686s) Slice the chilled roast beef as thinly as possible.
21. [12:29](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=749s) Cut and toast baguettes, then spread with the prepared herb mayo.
22. [12:42](https://www.youtube.com/watch?v=rAg-4JyZ0vc&t=762s) Warm sliced beef in the warm jus, then place on the bottom bun, top with caramelized onions and provolone cheese, and melt the cheese with a torch or broiler.

## Equipment

- wire rack
- sheet pan
- meat thermometer
- oven
- knife
- cutting board
- pot
- mandoline
- immersion blender
- fine mesh strainer
- meat slicer
- kitchen torch

## What the video didn't say

- Exact cooking times for caramelizing onions and reducing jus
- Exact amounts for Worcestershire sauce, shiraz dashi, and MSG

Source page: https://recipesmd.com/v/joshua-weissman-recipes-french-dip-sandwich