JCB LIVE Wine Styles: Dip in to Raymond Vineyards Wine Paired with a French Dip

California cuisine is not complete without the sandwich that was born in the state in the early 1900s- the French Dip. Paired with the famous California garlic fries and R|Collection wines with five generations of family winemaking behind them, this is history at its finest. Join Chef Rafael Molina and Jean-Charles Boisset as they prepare these California classics paired with the R | Collection wines, Chardonnay, Merlot and Field Blend. Find These Wine Near You: https://www.boissetcollection.com/about/locator French Dip Recipe INGREDIENTS 3 boneless ribeye steaks (about 3 pounds) 1 tbsp. extra-virgin olive oil 1 tbsp. kosher salt 2 tsp. freshly ground black pepper 2 tsp. dried oregano 1 tsp. dried ground sage FOR JUS 1/4 yellow onion, thinly sliced 2 tsp. minced fresh thyme 1 1/2 c. low-sodium beef broth 2 tsp. Worcestershire sauce FOR SERVING 6 hoagie rolls 12 slices Gruyere cheese DIRECTIONS Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°. Meanwhile, make the Jus Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more. When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melted, 10 minutes. Serve with jus on the side for dipping