Short Rib French Dip Recipe

Short Rib French Dip Directions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove from the pot and set aside.

2. 2

   Caramelize the Onions

   In the same pot, add sliced onions and cook over medium heat until they are caramelized, about 10-15 minutes. Stir occasionally to prevent burning.

3. 3

   Cook the Short Ribs

   Return the short ribs to the pot with the caramelized onions. Add beef broth and bring to a simmer. Cover and cook on low heat for about 3 hours or until the meat is tender.

4. 4

   Make the Mushroom Vinaigrette

   In a separate skillet, sauté chopped mushrooms in a little olive oil until soft. Add red wine vinegar and fresh parsley, and cook for another 2-3 minutes. Set aside.

5. 5

   Prepare Horseradish Mayo

   In a small bowl, mix together horseradish sauce and mayonnaise until well combined.

6. 6

   Assemble the Sandwiches

   Once the short ribs are tender, shred the meat and place it on ciabatta rolls. Top with caramelized onions, shredded Gruyere cheese, and a drizzle of mushroom vinaigrette. Spread horseradish mayo on the other half of the roll.

7. 7

   Serve

   Serve the sandwiches warm with a side of the beef broth for dipping.