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

Ingredients:
2.5 pounds rib roast, room temperature
2 Spanish onions
Gruyere
Au Jus
Garlic Herbed Baguette
Hand Cut Fries

Instructions:
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.

Caramelized onions:
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.

To assemble:
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.

Au Jus:
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.

Fries:
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.