Prime Rib French Dip Sandwich

Name: Prime Rib French Dip Sandwich
Yield: 1 servings
Cuisine: American
Ingredients: 1 bone-in prime rib roast; coarse salt, to taste; black pepper, to taste; 1 cup red wine demi-glace au jus; 1 ciabatta roll; 2 tbsp onion confit; 1 serving Belgian fries

This Prime Rib French Dip layers thinly sliced bone-in prime rib and caramelized onion confit on house-made ciabatta, dunked in rich red wine demi-glace au jus. The standout is the roasted beef's depth paired with homemade bread and a restaurant-quality dipping sauce.

🌍American 🏷️French dip 🏷️Sandwich 🏷️Prime rib 🏷️Au jus Onion confit

🏷️

🏷️Ciabatta

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devourpoweronTikTok

Total

Servings

1

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

1 bone-in prime rib roast
coarse salt, to taste
black pepper, to taste
1 cup red wine demi-glace au jus
1 ciabatta roll
2 tbsp onion confit
1 serving Belgian fries

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Instructions

1
Heavily season the prime rib roast on all sides with salt and pepper.
2
Place the roast on a wire rack set inside a baking sheet and roast in an oven until a dark crust forms.
3
Once roasted, remove the bones from the prime rib.
4
Using a meat slicer, thinly slice the prime rib.
5
Dip the sliced prime rib into a simmering pot of red wine demi-glace au jus.
6
Spread onion confit on the bottom half of a toasted ciabatta roll.
7
Pile the au jus-dipped prime rib onto the ciabatta.
8
Place the top of the ciabatta roll on, slice the sandwich in half, and plate it.
9
Serve with a side of extra au jus for dipping and a cone of Belgian fries.

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Tips & Notes

Pro tips

Season the prime rib generously with coarse salt and pepper at least 40 minutes before roasting to allow the seasoning to penetrate the meat.
Let the roasted prime rib rest for 15–20 minutes before slicing; this redistributes juices and prevents them from running out when sliced.
Keep the au jus warm (not boiling) during service; reheating it too aggressively can dull the wine's complexity.
Toast the ciabatta roll lightly before assembling to create a barrier that prevents it from becoming soggy when dipped.

Substitutions

Red wine demi-glace au jus → beef stock reduction (lighter flavor, faster prep)
House-made ciabatta → sturdy bakery ciabatta or hoagie roll (note: may not hold au jus as well)
Onion confit → caramelized onions (slightly less sweet and silky; reduces cooking time)
Belgian fries → steak fries or shoe-string fries (texture differs but pairs equally well)

Storage & make-ahead

Slice and store prime rib refrigerated up to 3 days; reheat gently in warm au jus. Assemble sandwiches fresh. Au jus and onion confit keep refrigerated for 3 days.

Equipment

meat thermometer · roasting pan · carving knife or deli slicer

Common Questions

How do you slice prime rib thin enough for a French dip?

Chill the roasted prime rib for at least 30 minutes after resting, then use a sharp carving knife or deli slicer to cut against the grain into ¼-inch slices.

Can you make the au jus and onion confit ahead?

Yes. Both components keep refrigerated for up to 3 days. Reheat the au jus gently on the stovetop before serving, and warm the onion confit in a low oven or skillet.

What's the difference between au jus and demi-glace?

Au jus is a pan sauce made from meat drippings and stock; demi-glace is a reduced, thickened brown sauce. This recipe uses red wine demi-glace for deeper, richer flavor.