The Rothschild Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 350°F (175°C). Season the beef short ribs with salt and pepper on all sides.

2. 2

   Sear the Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

3. 3

   Sauté the Aromatics

   In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

4. 4

   Deglaze the Pot

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 2 minutes.

5. 5

   Braise the Ribs

   Return the short ribs to the pot. Add the beef broth and chopped chipotle peppers. Bring to a simmer, cover the pot, and transfer it to the oven. Braise for 2-2.5 hours until the meat is tender and falling off the bone.

6. 6

   Prepare the Chipotle Aïoli

   While the ribs are braising, mix together the mayonnaise and additional chipotle peppers in a bowl. Adjust seasoning to taste and set aside.

7. 7

   Melt the Cheese

   When the ribs are done, remove them from the pot and place them on a baking sheet. Top each rib with shredded pepperjack cheese and place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

8. 8

   Assemble the Sandwich

   Slice the challah rolls in half. Spread chipotle aïoli on both halves. Place the melted short ribs on the bottom half, add roasted red peppers, and close the sandwich.

9. 9

   Serve

   Serve the Rothschild sandwiches warm with your favorite side.