Braised Beef Short Rib Sandwich Recipes

SHORT RIB SANDWICH

Steps:

• To begin, gather and prep all of your short rib sandwich ingredients according to the ingredient list above to have ready and organized for use.
• Preheat your oven to 325°.
• Place the beef short ribs into a bowl and season with a couple of good pinches of salt and pepper.
• Place a Dutch oven or large braising pan over medium-high heat, and drizzle in about 2 tablespoons of oil. Once the oil is very hot, add the ribs in and allow them to sear and brown on that first side (about 4 minutes), then flip and brown on the other side, a few minutes more. Remove from the pan and set aside for a moment.
• Drain some of the fat from the pan, leaving about 2-3 tablespoons. Add the onions and saute those until lightly golden and softened, about 5 minutes, then add in the garlic, and stir.
• Once the garlic becomes aromatic, stir in the tomato paste, cooking it for about 30 seconds. Then add in the stout, the beef stock, and the BBQ sauce, and stir to combine.
• Nestle the short ribs back into the sauce, and bring to a simmer. Cover with the lid, and place into the oven to braise for about 2 1/2 hours, or until fork tender and meat is falling from bone.
• While the short ribs braise, gather and prep your coleslaw ingredients according to the ingredient list above to have ready and organized for use.
• To prepare your coleslaw, combine the mayo with the remaining ingredients up to and including the salt, and whisk until smooth. Add the coleslaw mix into a bowl, and drizzle the dressing over top, and toss to combine. Keep cold.
• Once the short ribs are tender, carefully remove them from the pan, and once cool enough to handle, shred the meat with a fork, and set aside for a moment.
• Puree the sauce that's left in the pan with an immersion blender, then place back over medium to medium-low heat, and gently simmer the sauce until slightly reduced, about 10 minutes. Return the shredded short ribs into the sauce and fold to combine.
• To assemble the short rib sandwiches, spread a touch of mayo on the top and bottom bun, then add some of the shredded meat with sauce, top with some of the coleslaw, and serve.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
• Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
• For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
• To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BEER-BRAISED SHORT RIB SANDWICHES

Steps:

• 1 For the pickled vegetables: Toss together the fennel, carrot(s), radishes and garlic in a large, nonreactive bowl
• 2 Combine the water, vinegar, wine, sugar, fennel seed, coriander seed, peppercorns, star anise and salt in a medium saucepan over medium-high heat
• 3 Bring to a boil, stirring until the sugar has dissolved, then pour the mixture over the vegetables, making sure they are submerged
• 4 Cool, then cover and refrigerate for at least 1 hour and preferably 24 hours
• 5 The yield is 3 cups
• 6 For the meat: Preheat the oven to 325 degrees
• 7 Heat the oil in a Dutch oven or a large cast-iron skillet over medium-high heat
• 8 Once the oil shimmers, add half of the short ribs; brown on all sides, turning with tongs as needed, for a total of 10 minutes
• 9 Transfer to a plate; repeat the process with the remaining short ribs
• 10 Reduce the heat to medium; add the onion, carrot and garlic to the same Dutch oven or skillet, stirring to coat
• 11 Cook the vegetables until they pick up some color, 3 to 4 minutes, taking care not to burn the garlic
• 12 Pour in the beer; use a wooden spoon to scrape up any browned bits
• 13 Return all of the short ribs and any accumulated juices to the Dutch oven or skillet, along with the rosemary, salt and pepper
• 14 The short ribs should be mostly submerged
• 15 Cover tightly, then transfer to the oven
• 16 Braise the meat for 2 3/4 to 3 hours or until it is fork-tender
• 17 Transfer to the stove top; uncover
• 18 Use a slotted spoon to transfer the short ribs to a clean plate; discard the bones
• 19 Strain the braising liquid into a large bowl, preferably using a fat separator; discard the solids and return the liquid to the Dutch oven or skillet
• 20 Stir in the horseradish sauce
• 21 Return the boneless meat to the Dutch oven or skillet
• 22 Cook, uncovered, over medium heat until the liquid has reduced by half, about 20 minutes
• 23 Stir to make sure the meat is evenly coated
• 24 Remove from the heat
• 25 When ready to assemble the sandwiches, position racks in the middle and bottom of the oven; preheat to 350 degrees
• 26 Seat an ovenproof wire rack on a baking sheet
• 27 Cut each section of baguette in half horizontally
• 28 Remove/discard some of the interior crumb from the top half of each section (to create room for the sandwich filling)
• 29 Arrange the bottom halves of the baguette sections on the rack/baking sheet and top each with a layer of the meat
• 30 Drizzle a tablespoon of the braising liquid over the meat, then top each portion with cheese
• 31 Arrange the scooped-out top halves of the baguette sections on the middle oven rack
• 32 Place the rack/baking sheet on the bottom oven rack; toast just until the bread is slightly browned and crusty and the cheese has begun to melt
• 33 Spread some horseradish sauce, if using, on the insides of the toasted top baguette halves
• 34 Use a slotted spoon to add a layer of the pickled vegetables (minus any garlic cloves) on top of the melted cheese
• 35 Combine top and bottom halves to form 8 sandwiches
• 36 Serve right away

BRAISED SHORT RIB FRENCH DIP

Steps:

• For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
• For the short ribs: Preheat oven to 350 degrees F.
• Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
• Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
• Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
• Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
• Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.

BRAISED BEEF SHORT RIBS

Steps:

• In a large skillet, brown ribs in oil in batches. Transfer to a 5-qt. slow cooker; add onions. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.

OVEN-BRAISED BEEF SHORT RIBS

Steps:

• Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
• In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
• Bake covered at 325°F. for 2 hours.
• Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.