Mini Short Rib French Dips Recipe

Prep and season

Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. If using, lightly dust ribs with 2 tablespoons flour and shake off excess — this helps with browning and thickening the braising liquid slightly.

Brown the ribs

Preheat oven to 300°F (150°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons neutral oil. When shimmering, add short ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until a deep mahogany crust forms. Transfer browned ribs to a plate.

Sweat aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add smashed garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw taste.

Deglaze and assemble

Pour 1 cup red wine into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce about half, 2–4 minutes. Return short ribs and any accumulated juices to the pot. Add 4 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 tablespoon Worcestershire sauce, and 1 tablespoon vinegar. The liquid should come about halfway to three-quarters up the ribs — add a little extra stock or water if needed.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise until ribs are fork-tender and falling off the bone, about 2.5 to 3 hours. Check once at ~2 hours and rotate if necessary.

Rest and separate

When done, carefully remove the pot from the oven. Transfer short ribs to a plate and tent with foil to rest. Remove and discard thyme sprigs and bay leaves. Skim off excess fat from the surface of the braising liquid with a spoon or use a fat separator. Reserve about 3 cups of the strained braising liquid for the au jus (see next section).

Strain the braising liquid through a fine-mesh sieve set over a bowl, pressing on solids to extract flavor. Discard solids and skim any remaining fat. Measure out 3 cups of the strained liquid and pour into a small saucepan.

Bring the 3 cups of braising liquid to a gentle simmer over medium heat. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tablespoon unsalted butter to enrich and give the jus a glossy finish.

If you prefer a slightly thicker jus for better cling to the sandwich meat, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the simmering jus. Cook 1–2 minutes until slightly thickened. Keep warm over very low heat until serving.

Prepare garlic butter

In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, and 1 tablespoon chopped parsley (optional). Mix until smooth. Taste and add a pinch of salt if needed.

Toast rolls

Split 12 mini rolls horizontally but keep bottoms intact if you prefer open-faced melting. Preheat broiler or oven to 425°F (220°C). Spread garlic butter evenly on cut sides of rolls. Place buttered rolls on a baking sheet, cut side up, and broil or bake 3–6 minutes until butter is melted and edges are golden and aromatic. Watch carefully to prevent burning.

Shred short rib meat

While rolls toast, using 2 forks or your hands (wear gloves if preferred), pull the cooked short rib meat off the bones and shred into bite-sized pieces. Remove any large chunks of fat or gristle. If the ribs were very large, trim into thin slices rather than shredding to fit mini rolls.

Assemble sandwiches

If desired, spread 2 teaspoons Dijon mustard on the inside of the bottom half of each toasted roll. Pile a generous portion of shredded short rib (about 2–3 ounces per mini roll) onto each bottom roll. Top the meat with a heaping tablespoon of Gruyère (or enough to cover). Place assembled sandwiches under the broiler 1–2 minutes just until the cheese melts and bubbles — watch closely. Remove from oven.

Finish

Top with roll tops. Serve each mini short rib French dip with a small ramekin or shallow bowl of warm au jus for dipping or drizzling. Optionally garnish with pickled pepperoncini or sliced pickles and extra parsley.