Mini Short Rib French Dips Recipe

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with the kosher salt and freshly ground black pepper.

Lightly dredge the short ribs in the flour, shaking off excess. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the vegetable oil.

When the oil is shimmering, brown the short ribs in batches, 3–4 minutes per side, until a deep brown crust forms. Transfer browned ribs to a plate and set aside.

Reduce heat to medium. Add the chopped onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes, scraping any browned bits from the bottom of the pot.

Pour in the dry red wine to deglaze, scraping the bottom to lift fond. Simmer until the wine reduces by about half, roughly 4–6 minutes.

Return the short ribs to the pot. Add the beef stock, thyme sprigs, bay leaves and Worcestershire sauce. The liquid should come about two-thirds up the sides of the ribs; add a little extra stock or water if needed.

Bring to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until meat is fork-tender and falling off the bone, about 2.5 to 3 hours.

Carefully remove the pot from the oven. Transfer the short ribs to a cutting board and tent with foil to rest. Reserve the braising liquid and vegetables in the pot for making the au jus.

Skim excess fat from the surface of the braising liquid with a spoon. If desired, strain the liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids. Return strained liquid to the saucepan.

Bring the braising liquid to a simmer over medium heat. Taste and adjust seasoning with salt and pepper. If you want a slightly thicker jus, make a slurry by mixing the cornstarch with the cold water until smooth and whisk it into the simmering liquid a little at a time until you reach a thin, velvety consistency. Whisk in the tablespoon of butter off heat for gloss and mouthfeel.

Keep the au jus warm on the lowest heat setting or hold in a thermos until assembly.

Increase oven temperature to 425°F (220°C) or set a broiler to high if using the broil method.

In a small bowl, combine the softened butter, minced garlic and chopped parsley. Stir until smooth.

Split the mini French rolls or baguette halves and spread the garlic butter evenly on the cut sides. Arrange the halves, buttered side up, on a baking sheet lined with parchment.

Toast the bread in the oven for 6–8 minutes until golden and crisp at the edges (or broil 1–2 minutes watching closely to avoid burning). Remove from oven.

While the bread toasts, use two forks to shred the short rib meat off the bones into bite-sized pieces. Trim excess gristle and small fat pieces.

Pile a generous portion of shredded short rib onto each garlic toast half. Top with a liberal amount of Gruyère (enough to cover the meat). If using pickled peppers, add a few rings on top for brightness.

Return assembled toasts to the oven for 3–5 minutes at 425°F, or place briefly under the broiler, just until the Gruyère melts and becomes slightly golden. Watch carefully to avoid burning.

Remove from the oven and let rest 1 minute. Serve the mini short rib French dips hot with small ramekins or cups of warm au jus on the side for dipping or pouring over.