Braised Short Rib Sandwich Recipe

Season and brown

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust ribs with 2 tbs flour, shaking off excess. Heat 2 tbs vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown ribs in batches 3–4 minutes per side until deep brown; transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes until tomato paste darkens.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Return short ribs to the pot. Add 3 cups beef stock, 3 thyme sprigs, 1 bay leaf and 1 tbs apple cider vinegar. Bring to a gentle simmer, cover, and transfer to the oven. Braise until meat is very tender and falling from the bone, about 2.5–3 hours.

Finish jus

Carefully remove ribs from braising liquid. Strain liquid into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface, then simmer the strained liquid until reduced by about one-third and slightly thickened, 10–15 minutes. Taste and adjust seasoning with salt and pepper. Keep warm.

Shred meat

When short ribs are cool enough to handle, remove bones (if any) and shred the meat into large pieces with two forks. Toss the shredded beef briefly in some of the finished jus to moisten and season (reserve extra jus for serving).

In a bowl combine 3 cups thinly sliced purple cabbage and 1/2 cup julienned green apple (if using). Whisk together 1 tbs lemon juice, 1 tbs olive oil, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over cabbage and apple, toss to coat. Let sit at least 15 minutes to soften and develop flavor; taste and adjust seasoning before assembly.

If using store-bought hummus, stir in 1 tsp olive oil and 1/2 tsp lemon zest to brighten. If homemade, adjust seasoning and thin with up to 1 tsp olive oil or a splash of water to spreadable consistency. Keep at room temperature for assembly.

Heat about 1/2–3/4 cup vegetable oil in a shallow skillet over medium-high heat to 325–350°F (160–180°C) or until a small piece of shallot sizzles immediately. Toss thinly sliced shallots with 1/2 cup flour and 1/2 tsp salt to coat, shaking off excess. Fry in batches, stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate to drain and cool. Reserve oil for another use or discard when cool.

Toast sandwich rolls: spread 1/2 tsp butter inside each roll and toast in a skillet or under a broiler until lightly golden.

Spread about 2 tbs hummus on the bottom half of each toasted roll. Pile 4–5 oz (about 1/2 cup) warm shredded short rib onto the hummus. Spoon a tablespoon or two of the reserved beef jus over the meat to moisten and add flavor.

Top the beef with a generous handful (about 1/2 cup) of purple cabbage slaw, then sprinkle 1–2 tbs crispy shallots over the slaw for crunch. Garnish with a little chopped parsley if desired. Close the sandwich and serve immediately with extra jus on the side for dipping.