What's Cooking: NGF French Dip
Christopher Marinus, of Broadway Market
, shows News 12
's Lily Stolzberg how to make NGF French Dip.
NGF French Dip Recipe:
Serves 4 to 6
2.5 pounds rib roast, room temperature
2 Spanish onions
Garlic Herbed Baguette
Hand Cut Fries
Salt and pepper rib roast and roast at 400 degrees for 10 minutes then reduce heat to 350 and cook until internal temp is 120; let rest 15 minutes.
Cut Onions in half and thin slice. Heat 2 tablespoons vegetable oil in nonstick pan over medium-high heat. Cook for 10 to 12 minutes until soft. Add 2 tablespoons of sugar, ½ teaspoon kosher salt, 3 tablespoons unsalted butter. Lower flame to lowest setting and cook until a golden color. Stir frequently to avoid burning.
Garlic herbed baguette:
Combine 3 cloves garlic, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried oregano, ½ cup unsalted butter at room temperature to make the spread.
Slice baguette horizontally and spread garlic butter on both sides. Bake open on sheet tray in 375 degree oven for 5 to 7 minutes until golden and melted.
Spread one side of baguette with caramelized onions, top with thin sliced meat; next add 8 slices of gruyere to fully cover meat. Put under broiler until cheese is completely melted. Remove and cut baguette into 4 to 6 portions.
Remove meat from roasting pan. Place pan with drippings over two flames on low and add 3 smashed cloves of garlic, 1 sliced shallot, 2 sprigs fresh thyme, 1 sprig fresh rosemary; let cook until fragrant. Deglaze pan with ½ cup red wine, 2 tablespoon Worcestershire, 4 cups beef broth, salt and pepper to taste. Bring to boil then reduce for 5 minutes. Pour through strainer and portion into individual serving bowls.
4 to 6 Idaho potatoes, scrubbed clean and cut into 1/2" strips. Soak in cold water with ¼ cup Apple Cider Vinegar and 4 tablespoons salt for 10 minute. Strain and rinse. Pat completely dry and drop into pre-heated pot of oil at 375 degrees. Cook tender and golden.