Short Rib Sandwiches

By mcjen

Ingredients

• 2-1/2 pounds Beef Short Ribs
• Salt And Pepper
• Olive Oil, For Searing
• 1 whole Medium Onion, Finely Diced
• 3 whole Carrots, Finely Diced
• 3 cloves Garlic, Minced
• 1 cup Red Wine
• 1 cup Beef Broth
• 1 whole Baguette Loaf (or Smaller Crusty Buns)

Details

Servings 4
Preparation time 5mins
Cooking time 185mins
Adapted from thepioneerwoman.com

Preparation

Step 1

First, preheat the oven to 300 degrees. Then get everything prepped: Mince up 3 to 4 cloves of garlic…

I love onion and carrot together. And I know celery is supposed to always be a part of this mix…but I’ll be darned if I’m not totally ambivalent about celery. I can take it or leave it. Especially when I don’t have any celery in my refrigerator.

Then heat some olive oil in a heavy pot over high heat…

And turn down the heat just a bit to medium-high.

And stir them around to cook them for just a couple of minutes.

Now, in the 45 years that I’ve been alive on this earth, I’ve learned that nothing brings out the deliciousness of short ribs more than a good amount of red, red wine. So pour in about a cup or so! You won’t be sorry.

I also like to add beef stock or beef broth. Just gives the whole thing a little more savoriness.

Oh…my…goodness. First of all, they look amazing. Second of all, they look amazing. Third of all, you can not FATHOM how good my house smelled at this point. Beef simmering in red wine and broth. Fourth of all, they look amazing.

Then I just heated it up on the stovetop until the liquid and meat were nice and hot! After that, the meat just needed to be taken off the bones and shredded.

The meat should literally fall off the bones. You can just get rid of these, or you can use them to make stock, or you can give them to your unapologetically carnivorous dogs.

They’re really that good. If you want to make a sandwich you’ll never, ever forget, buy some short ribs and whip this one up.

It’ll make a permanent imprint on your soul.

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!

Variation: Melt brie cheese on top of the sandwich!