Braised Beef Short Rib Sandwich

By: Tory Milller

Braised Beef Short Rib Sandwich with Crave Brothers Les Freres, Sauteed Mushrooms and Pickled Red Onion


Short Ribs:

5 lbs beef short rib on the bone
1 carrot
1 stalk celery
1 medium onion
1 head garlic
bouquet garni (herb stems, 2 sprigs of thyme, 2 bay leaves, 1 Tbl black peppercorns)
2 cups Cabernet Sauvignon
2 Tbl tomato paste
8 cups of low salt beef stock or broth
canola oil
salt and pepper


Heat a heavy bottomed pan (large enough to hold at least 4 quarts of liquid) and add enough canola oil to cover the bottom of the pan. Season the short ribs on all sides with salt and pepper. Brown the short ribs on all sides and remove from the pan. Discard the fat from the pan, and then add the carrot, celery and onion, and saute fro 2 minutes. Add the garlic, bouquet garni, and Cabernet, and then reduce the mixture by half. Add the tomato paste and beef stock and return the meat to the pan. Bake at 300 degrees for about 3 hours or until the meat is fork tender. Remove the meat and pull apart with a fork. Discard bones. Strain liquid and bring to a simmer and reduce by half. Pour liquid over meat.

Pickled Onions:

1 red onion sliced 1/4 to 1/8 inch thick
1 cup red wine vinegar
1 cup sugar
1/2 cup water
1 Tbl salt


Bring red wine vinegar, sugar, and water to a boil and pour over onions. Cover with plastic and allow to cool. Then refrigerate.


1/2 lb mushrooms, any kind
2 Tbl butter
Salt & pepper


Cook mushrooms in butter. Add to short rib mixture. Serve on a grilled ciabatta roll with 4 slices of Les Freres and the pickled onions.

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