Short Rib French Dip* Recipe

Directions for Preparation

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove the ribs and set aside.

2. 2

   Sauté the Aromatics

   In the same pot, add chopped onion and minced garlic. Sauté until soft and fragrant, about 5 minutes.

3. 3

   Add Broth and Braise

   Return the short ribs to the pot and add the beef broth and thyme. Bring to a simmer, then cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

4. 4

   Make the Mustard Aioli

   In a small bowl, combine mayonnaise, yellow mustard, and mix well. Adjust seasoning with salt and pepper to taste.

5. 5

   Assemble the Sandwich

   Once the ribs are done, remove them from the pot and shred the meat. Slice the rolls and layer the shredded short rib, smoked provolone cheese, and a generous dollop of mustard aioli. Serve with a side of the braising liquid as a dipping sauce.