Short Rib Sandwich Recipes

SHORT RIB SANDWICHES

Steps:

• Preheat the oven to 300 degrees F.
• Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate.
• Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours.
• Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir.
• Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately.

SHORT RIB SANDWICHES

Steps:

• Preheat oven to 300 degrees.Salt and pepper the short ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the short ribs on all sides over about 2 minutes. Remove to a plate. Reduce heat to medium high. Add onions, carrots, and garlic and stir to start cooking. After a minute or two, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top. Once it's hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but that's okay.) Reheat on the stovetop, then shred the short ribs. Toast the baguette until warm, then split down the middle. Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top. Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife. Serve immediately!(If you don't have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)Variation: Melt brie cheese on top of the sandwich!

MISSISSIPPI BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
• Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
• Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
• Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
• Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
• Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

SLOW-COOKER SHORT RIBS SANDWICH

Steps:

• Place ribs in slow cooker; top with onion wedges.
• Combine wine, garlic, Worcestershire sauce and 1 tsp salt in small bowl; pour over ribs. Cover and cook on low 9-12 hours or until meat is very tender and falls away from bones.
• Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.
• With tongs or slotted spoon, place ribs and onions in shallw pan; remove bones and fat.
• Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use.
• Place meat in rolls; top with sauce.