French Dip SandwichesWine Pairings: Bordeaux Blend Red
1 Tablespoon Kosher Salt 2 Tablespoons Black Pepper 1/2 teaspoon Ground Oregano 1/2 teaspoon Ground Thyme 1 whole Boneless Ribeye Loin, About 4 To 5 Pounds (can Also Use Sirloin) 2 whole Large Onions, Sliced Thin 5 cloves Garlic, Minced 1 whole Packet French Onion Soup Mix (dry) 1 can Beef Consomme 1 cup Beef Broth Or Beef Stock 1/4 cup Dry Sherry Or White Wine (or You May Omit) 2 Tablespoons Worcestershire Sauce 1 Tablespoon Soy Sauce 1 cup Water 10 whole Crusty Deli Rolls/sub Rolls, Toasted
Preheat the oven to 475 degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
Mix the salt, pepper, oregano and thyme and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125 degrees on a meat thermometer. (If you want it less pink, go to 135.) Remove the meat to a cutting board and cover it with foil.
Return the roasting pan to the stovetop burner over medium-high heat. Add the onions and garlic and stir them around for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
Slice the beef very thin. Pile meat and onions on rolls, then serve with dishes of jus.
Serves 10 / Recipe from thepioneerwoman.com