Mini Short Rib French Dips Recipe

Preheat and season

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

Sear the ribs

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add vegetable oil. When shimmering, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side. Remove ribs and set aside.

Sweat the vegetables

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add smashed garlic and cook 1 minute more.

Deglaze and build braising liquid

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Pour in dry red wine to deglaze, scraping up browned bits from the bottom. Simmer until wine is reduced by about half (3–5 minutes). Add beef stock, thyme sprigs, and bay leaves. Return short ribs to the pot so they are partially submerged.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the meat is very tender and falling off the bone, about 2.5 to 3 hours. Check once halfway and spoon liquid over ribs if necessary.

Rest and shred

Carefully remove the pot from the oven. Transfer short ribs to a cutting board and let rest a few minutes. When cool enough to handle, discard bones and shred the meat with two forks into bite-sized pieces. Strain the braising liquid through a fine mesh strainer into a heatproof container, pressing on solids to extract juices. Reserve solids for flavoring if desired.

Skim and reduce

Skim excess fat from the surface of the strained braising liquid. Pour about 2 cups of the strained liquid into a saucepan and simmer over medium heat until slightly reduced and flavorful, about 8–12 minutes.

Enrich and season

In a small pan, melt 1 tablespoon butter over low heat and whisk in 1 teaspoon flour to make a light roux; cook 30 seconds. Whisk the roux into the reduced braising liquid to slightly thicken and give body. Stir in Worcestershire sauce, soy sauce, and freshly ground black pepper. Taste and adjust seasoning with salt if needed. Keep au jus warm for serving.

Prepare garlic toast

Slice baguette or split mini rolls horizontally. In a small bowl, combine softened butter, minced garlic, and chopped parsley. Spread mixture evenly on cut sides of bread. Place on a baking sheet and toast under a broiler or in a 400°F (200°C) oven until golden and crisp, about 3–5 minutes—watch closely to avoid burning.

Heat shredded short rib

Warm the shredded short rib in a skillet over low heat with 1/2 cup of reserved strained braising liquid or au jus until just heated through and moist, about 2–3 minutes. If very lean, add a splash more jus to keep meat juicy.

Assemble sandwiches

Open each toasted roll, pile a generous portion of shredded short rib onto the bottom half, then top with a slice or sprinkle of gruyere. Place the top half of the roll and briefly return sandwiches to the oven or under broiler for 1–2 minutes to melt the cheese (watch closely).

Plate and serve

Place each mini French dip on a plate. Pour warm au jus into small dipping bowls or ladle 2–3 tablespoons over each sandwich just before serving. Offer pickled jalapeños or pickles on the side if desired. Serve immediately while cheese is melted and jus is hot.