Mini Short Rib French Dips Recipe

Prepare and season ribs

Pat short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Brown the ribs

Preheat a heavy Dutch oven or oven-safe pot over medium-high heat. Add vegetable oil. When shimmering, brown the short ribs in batches (2–3 minutes per side) until deeply caramelized. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute more. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze and build braising liquid

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom. Simmer until the wine is reduced by about half (2–4 minutes). Add beef stock, Worcestershire sauce, soy sauce (if using), thyme sprigs, and bay leaves. Return the browned short ribs and any accumulated juices to the pot so ribs are partially submerged (liquid should come about halfway up the ribs).

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise until ribs are fork-tender, about 2.5 to 3 hours (longer for thicker pieces). Alternatively, continue to simmer gently on the stovetop, covered, for the same time.

Rest and shred

When tender, remove pot from oven. Transfer short ribs to a cutting board and let cool slightly. Skim fat from the surface of the braising liquid with a spoon or use a fat separator. Shred the meat using two forks, removing any large bits of connective tissue; keep the meat moist by mixing with a few tablespoons of reserved braising liquid.

Strain and reduce

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Bring the strained liquid to a simmer over medium heat and reduce until you have about 2 cups and the flavor is concentrated (5–10 minutes).

Adjust and finish

Skim any remaining fat if desired. Taste and adjust seasoning with salt and pepper. For a glossy, slightly thickened jus, whisk in 1 tablespoon unsalted butter off the heat. If you prefer a slightly thicker jus for dipping, whisk in the optional cornstarch slurry while simmering and cook 1–2 minutes until slightly thickened. Keep warm until service.

Prepare garlic butter

In a small bowl, combine softened butter, minced garlic and chopped parsley. Season lightly with a pinch of salt.

Toast rolls

Split the mini rolls or baguette pieces horizontally. Spread garlic butter on cut sides. Arrange on a baking sheet, buttered side up, and toast under a broiler or in a 400°F (200°C) oven until golden and crisp, about 3–5 minutes — watch carefully to avoid burning.

Assemble sandwiches

If using Dijon, spread a thin layer on the bottom halves of the toasted rolls. Pile warm shredded short rib onto each bottom roll (about 3–4 oz meat per mini sandwich). Top with a generous amount of sliced/grated Gruyère. Place the topped sandwiches under the broiler briefly (or in a hot oven) just until the cheese melts and bubbles, about 1–2 minutes.

Serve

Place the top half of each roll on the sandwich. Serve immediately with small bowls of warm au jus for dipping or pouring. Optionally, ladle a splash of hot jus over each sandwich for extra moistness and serve remaining jus on the side.