Michael Symon’s French Dip Sandwich with Horseradish Sauce hit the spot!
FRENCH DIP SANDWICH WITH HORSERADISH SAUCE
1 tablespoon Kosher salt
1 teaspoon garlic powder
1 1/2 teaspoons onion powder
1 tablespoon dried oregano
1 teaspoon paprika
1 small bone-in rib roast (3-5 pounds)
2-3 tablespoons all-purpose flour
3 cups low sodium beef stock
1 baguette (toasted)
Fresh ground black pepper (to taste)
1 cup sour cream or creme fraiche
1 tablespoon prepared horseradish
1/2 lemon (juiced)
1 tablespoon chives (finely sliced)
In a small bowl, add the Kosher salt, garlic powder, onion powder, dried oregano and paprika and mix to combine. Season roast with cracked black pepper then season with the rub mixture. Place the meat in a gallon-sized zip top bag in the refrigerator for at least 4 hours up to overnight.
Preheat oven to 425ºF. Place roasting rack inside of a roasting pan. Remove the roast from the refrigerator and allow to stand at room temperature for 1 hour. Remove from the zip top bag and pat dry with paper towels. Place roast on roasting rack, fat side up (use 13×9-inch baking dish if you do not have a roasting pan with rack).
Place the meat in the oven and roast for 30 minutes. Reduce the oven temperature to 325ºF and continue to roast until a meat thermometer registers 120ºF, about 45-50 minutes. Remove the roast to a cutting board, tent with foil, and allow to rest for 20-30 minutes. Keep the meat thermometer in the roast until it reaches 130ºF, or medium-rare.
Place the roasting pan on top of the stove over low heat. Add flour and whisk to combine with the browned bits, cook for 1-2 minutes. Add stock and scrape the browned bits off the bottom of the pan. Allow to simmer until ready to build sandwiches. Add any meat juices from the roast to the roasting pan.
After the roast has rested, slice into thin slices against the grain. Set aside.
To Serve: Add the sliced beef to the warm broth. Pile the meat onto the hoagie roll then dip the whole sandwich into the broth again. Serve with horseradish sauce spooned over the top or on the side. Serve immediately.
For the Horseradish Sauce: In a small bowl add the sour cream, prepared horseradish, lemon juice, and chives and whisk to combine. Season with salt and pepper then refrigerate until ready to use.
Make horseradish sauce the day before. Rub roast and allow to sit in the refrigerator overnight. The next day place the roast in the oven for an easy dinnertime meal preparation!