I am pretty sure that the Rueben is still my favorite sandwich, but for the first time ever I think it has a contender for that spot – the Hell’s Kitchen French Dip. Mitch starts off this recipe by stating that “most restaurants use sirloin…but I find prime rib just tastes better.” Which may be the reason I have put this meal off for so long. It was originally on my cooking calendar for sometime in April, but finding and buying such a piece of meat was not as simple as running to the grocery store. I backed myself into the corner this week with my blog titles and after never seeing a prime rib roast at my neighborhood Rainbow Foods I decided it couldn’t hurt to ask. I’m pretty sure I made the butcher’s day – I don’t think they sell a lot of prime rib. I know I’ve never gone looking for it before. He went into the back and pulled out what looked to be an entire side of beef. It was in fact 7 or 8 ribs worth of rib roast still uncut. He said he could cut off two ribs for me and I accepted. I knew it would be too much, but I figured more was better than less.
The work of making the sandwich was not nearly proportionate to the amount of angst I put into buying the meat. There are exactly six ingredients for this meal:
- Prime Rib Roast
- Kitchen Bouquet (to make it look pretty)
- off-the-shelf steak seasoning
- beef broth
- ciabatta rolls
- and butter (duh?)
Recipe #97: French Dip
Damn Good Food Quote of the Day: I don’t think this recipe can be improved upon, and believe me, I’ve tried.