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Gordon Ramsay Leftover Prime Rib French Dip

Gordon Ramsay Leftover Prime Rib French Dip - recipe card
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Transform leftover prime rib into a restaurant-quality French dip sandwich. Thinly sliced prime rib is piled onto a toasted baguette with melted Gruyère and a rich, savory jus made from the beef drippings. Each bite delivers tender beef, crusty bread, and a deeply flavorful dip that rivals any steakhouse.

Ingredients

Scale
  • For the Au Jus:
  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef stock, preferably homemade or low-sodium
  • 1 cup reserved prime rib drippings or pan juices, defatted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • For the Sandwiches:
  • 1 pound leftover prime rib, thinly sliced (about 1/4-inch thick)
  • 4 (6-inch) pieces baguette or crusty French rolls, split horizontally
  • 2 tablespoons unsalted butter, softened
  • 8 ounces Gruyère cheese, shredded (about 2 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the au jus: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
  2. Pour in the beef stock, reserved prime rib drippings, Worcestershire sauce, and Dijon mustard. Stir to combine. Bring to a simmer, then reduce heat to low and simmer gently for 20 minutes to allow flavors to meld. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning. Keep warm over low heat.
  3. While the jus simmers, prepare the sandwiches. Preheat a large skillet or griddle over medium heat. Brush the cut sides of the baguette pieces with softened butter. Place the bread, cut side down, in the skillet and toast until golden brown and crisp, about 2-3 minutes. Set aside.
  4. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced prime rib in a single layer (work in batches if necessary) and sear for 1-2 minutes per side, just until warmed through and lightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove and set aside.
  5. Assemble the sandwiches: Divide the warmed prime rib among the bottom halves of the toasted baguette pieces. Top each with 1/2 cup shredded Gruyère cheese.
  6. Place the topped bottom halves on a baking sheet and broil on high (or place under a hot broiler) until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to avoid burning. Alternatively, you can melt the cheese in a skillet by covering with a lid for 1-2 minutes.
  7. Close the sandwiches with the top halves of the baguette. Slice each sandwich in half on the diagonal.
  8. Serve immediately with a small bowl of the warm au jus on the side for dipping. Provide extra napkins—this is a messy, delicious affair.

Notes

Storage: Store leftover sandwich components separately in airtight containers in the refrigerator for up to 3 days. The au jus can be stored in a separate container for up to 5 days. Freezing: The au jus can be frozen for up to 3 months; thaw in the refrigerator overnight. Reheating: Reheat the prime rib in a skillet over medium heat with a splash of beef stock to prevent drying, or in the microwave covered with a damp paper towel for 30-60 seconds. Reheat the au jus in a saucepan over low heat until steaming. Assemble sandwiches fresh for best texture.

Nutrition

Keywords: leftover prime rib recipe, french dip sandwich, prime rib french dip, beef dip, au jus, leftover prime rib, gruyere cheese, baguette sandwich, steakhouse sandwich, easy dinner, beef sandwich, hot sandwich

Find it online: https://gordonramsayeats.com/gordon-ramsay-leftover-prime-rib-french-dip/