French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank

i was born ready [Music] [Applause] [Music] here we are we're making a french dip sandwich today we've got some primary brush right here we're going to make a nice compound butter with these herbs and this garlic and then we're going to make a nice aju with this homemade store-bought beef stock so get your asses ready because it's time to cook look at this rib roast she's a beauty i kissed it can you see it oh god i'm gonna eat you today okay we're gonna start with our compound butter so we have butter rosemary thyme oregano garlic and we're gonna blend all that up then rub it all over our rib roast and then it goes in the oven so i'll see you at the end of this [Music] equal parts of each time oregano rosemary about a cup of herbs total [Music] that's what we're looking for blend this until the butter is nice and soft so keep it going it's going to kind of get warmed up in there and it'll be soft enough to just rub all over this baby look at that that's compound butter you blend it until it's like soft whipped butter just like that that's the consistency you want or else it's going to be really hard to rub on this cold piece of meat okay so we don't have a rack so we're going to improvise and use some onions and we're going to plop this thing down on the onions and some celery we're going to rub it in all in that good ass butter and then we're gonna roast it up so let's cut these onions in half nice and even so that this is propped up evenly and we're just gonna place these down maybe some celery adds a little bit of color a little bit of flavor if i had some carrots or something i'd throw those in as well but we don't because i planned on having a rack for this but this is actually better sometimes the thing you think is most detrimental in your life turns out to be one of the greatest surprises of all time rib roasts i had the butcher guy put some twine on it right on top of the onions look at that it's even better than a rack and it's gonna add a beautiful amount of flavor so pat it dry make sure it's all dry no moisture on the outside so that the butter can stick to it this is where it gets crazy right on top and you could use your hands for this if you want so just rub it get it all over whole thing oh it's beautiful oh my god it smells amazing okay we've lathered up our roast it's all done we're gonna make the aju with the drippings from this so we're gonna pour some beef stock in here so it doesn't burn on the bottom just enough until it starts to touch the meat we have leftover herbs it we're making aju for this so herbs go in and we're going to put some chopped off the head of garlic in there as well throw that in and we're going to use that for our mayonnaise horseradish spread later today so this goes in and now we just have to season the crap out of the whole thing so get your flaky salt all over the whole thing it's a huge piece of meat you're not going to over season it throw it at the sides throw it throw it that's right best way to do this is chef john technique shop food wishes five minutes per pound at 500 degrees then turn the oven off and don't open the lid or oven door or anything for two hours let it sit and then pull it and hopefully it's a nice medium rare let's do this here we go into the oven she goes ah you've startled me come on over all right we're in my mom's garden this is where i like to come and get away from it all take my gloves off sniff my flower maybe we might even see dexter today who knows there's some chickens and a pig back there that's what i'm talking about my void dexter back to the sandwich i mean you roast it at 325 degrees for like 18 20 minutes it'll come out perfect per pound i'm saying i would just use a meat thermometer i think for any of these roasts or anything that you're putting in the oven for the most part where you don't really know exactly how long you cook for just shove that thermometer right up in it and then you know it'll tell you how hot it is and that's perfect it'll come out perfect every single time we're good now the thing's in the oven we're gonna cut some onions up i'm probably sweating because my face is in a hot hot oven for a second [Music] get this many sweet onions and red onions we're going to cook them down until they're nice brown mush with some red wine and some more society sauce maybe it is hard to say all right get your pan hot get some olive oil in the pan whole lot a lot of olive oil and butter okay half stick maybe even a full stick of butter we have a crap love onions so that's not too much we're gonna throw those onions in and they're gonna cook for like a half an hour let them get so so caramelized and brown and you're gonna put some red wine vinegar and some worcestershire in there add even more color to it so let's do it the onions are going in oh man there we go this is plenty of onions i think so too and they're going to cook down until it's like nothing it's just going to be a nice brown mush and we're going to layer them on top of that sandwich oh they're sizzling away let's season these up we got some kosher salt beautiful amazing and we got a large amount of fresh cracked pepper oh they smell amazing my whole house smells good we got the roast in the oven with the garlic herb butter and then we got the onions and the smells are amazing oh god my nostrils are being penetrated with the smell of all this beautiful food okay these have started to brown up and caramelize a lot so we're throwing in some worcestershire sauce just a couple big dabs maybe three or four five six even ten if you want to okay yeah we're going more boom it's gonna turn it nicely brown and it's gonna give it so so much flavor mix it in your worcestershire has been cooked down for about 10 minutes now a little bit of red wine goes in not a ton just enough there you go and then these can cook down for as long as you'd like oh see that that's a beauty all right these are pretty much done nice brown sludge and look how much four whole onions have cooked down into like nothing that's sexy kill the heat now we're moving on to our big piece of meat my mom's like the pig whisperer she'll get an apple out and i'll come eat it hey mom here she comes [Music] texter big boy he's so cute that's a big hunky boy he's a hunky helper did he find it yeah he found it oh yeah oh yeah i'm sorry he's looking good out here baby let's go dexter my boy oh yeah this is what i'm talking about good boy texture all right what was i saying that's my boy dexter okay we're done there she is 125 internal temp and it's gonna cook for another like half an hour an hour outside carryover cooking i think is what it's called and then all the drippings and the juice and all the stuff on the bottom we're going to turn into a nice ah we got some garlic bulbs that roasted along with that thing we're going to put them in a bowl and make a nice horseradish mayonnaise garlic sauce let's do it squeeze it you're roasted garlic goes in oh it smells amazing this goes back in the aju because we're going to strain it all out later so back in the pan look at that oh baby it's been roasting with that meat for like two hours now so you can really roast garlic as long as you want smash it all up make it like a paste inside the bowl mayonnaise a big heaping glob of mayonnaise this is prepared horseradish so a big clump of this boom yum and then we're gonna make it even better worcestershire sauce that's what i said that for a little drizzle of that maybe a sprinkle of salt goes in some pepper beautiful and there's actually pepper in there whoa there we go oh we're still waiting for this meat to be done this goes back on the um stove and just turn the heat on let it simmer for a little bit and we have another like three cups of beef stock i go in there so just dump it in this is sizzling away and steaming and it's doing a nice thing over here and you got all your onions and your garlic and your celery and stuff and you can smash them and we're gonna run it through this fine mesh sieve afterwards so all the chunkies come out it's gonna be ah that's how you make it delicious time to strain this might make a little mess you gotta do it quick there it is oh beautiful okay here we go moment of truth remove your twine don't let it fall you guys ready oh that's beautiful normally i wouldn't cut it like this but we're just gonna go for a full cross section so just slice into it oh buddy that's nice now we're just going to cut perfect strips for our sandwich just like shave it down look how thinly shaved oh my god i mean look at that assembly time finally get your bread cut it in half your roasted garlic and horseradish mayonnaise plop okay look at the meat lay that down just a million slaps of good good meat look what we did we made something really special here our caramelized onions next big layer of those oh maybe two or three slices of swiss cheese these go in the broiler uh till the cheese is bubbly in the oven throw the top pieces in too toast them up a little bit oh there she is beautiful oh buddy i got two french dips here for me and jimmy sauce in the top boom sauce boom right there here we go isn't that the loveliest okay let's go we gotta dip it in the juice and take a big bite big dip oh oh my god that is insane okay i knew it was gonna be good but this is crazy all right jim get your ass back here oh my god this is actually so good oh my gosh looks so beautiful did touch the bottom my boy takes the biggest bites of all time this was no overreaction this isn't gonna last long just saying been slaving over this for hours and it is worth every minute it's so good okay french dip sandwich i mean this is the best thing ever it makes sense it's a rip roast it saws you beef juice goes crazy and then it's your garlic you like horseradish mayo and the caramelized onions everything put together is one of the best sandwiches in the universe thank you guys for tuning in seriously my name's so hank let's go freeze frame [Music] [Applause] [Music] you

Channel: salt_hank

Views: 149,252

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Id: bzBBRy2CdEc

Length: 12min 14sec (734 seconds)

Published: Wed Jun 01 2022