Mini Short Rib French Dips Recipe
slow cooked short rib, gruyere cheese, garlic toast, au jus pour over
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the short ribs with salt and black pepper on all sides. Place them in a slow cooker.
- 2
Add Broth and Seasonings
Chop the onion and mince the garlic cloves. Add them to the slow cooker along with the beef broth, Worcestershire sauce, thyme, and additional salt and pepper to taste.
- 3
Cook the Short Ribs
Cover and cook on low for 8 hours or until the short ribs are tender and can be shredded easily with a fork.
- 4
Prepare the French Bread
About 30 minutes before the short ribs are done, preheat your oven to 400°F (200°C). Slice the French bread into mini sandwich-sized pieces, about 2 inches wide.
- 5
Toast the Bread
Arrange the sliced bread on a baking sheet and toast in the oven for about 5-7 minutes until golden brown. Remove from the oven and let cool slightly.
- 6
Assemble the Sandwiches
Remove the short ribs from the slow cooker, shred the meat, and discard any excess fat. Place a generous amount of shredded short rib on each piece of toasted bread.
- 7
Add Cheese
Top each sandwich with a slice of Gruyere cheese and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- 8
Make the Au Jus
Strain the cooking liquid from the slow cooker into a saucepan. Bring it to a simmer over medium heat and reduce slightly if desired.
- 9
Serve
Serve the mini short rib sandwiches with a small bowl of au jus on the side for dipping.