Short Rib Sandwiches 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.

KOREAN BBQ SHORT RIB SANDWICH

Steps:

• Preheat a flat-top or griddle to 350 degrees F.
• Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute.
• Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll.
• Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad.
• Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours.
• Place the cabbage in a nonreactive lidded container.
• Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature.
• Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well.
• Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days.
• Place the peppers in a nonreactive lidded container.
• Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days.
• Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use.

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.

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!

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.