Braised Short Rib Sandwich Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 350°F (175°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Braise the Short Ribs

   Return the short ribs to the pot. Pour in the red wine and scrape up any browned bits from the bottom. Add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours until the meat is tender.

4. 4

   Make the Taleggio Fonduta

   In a saucepan over low heat, combine the taleggio cheese and heavy cream. Stir until melted and smooth. Remove from heat and set aside.

5. 5

   Prepare the Escarole Salad

   In a bowl, toss the escarole with lemon juice, salt, and pepper to taste.

6. 6

   Assemble the Sandwiches

   Once the short ribs are done, remove them from the pot and shred the meat. Discard the bay leaves. Slice the hoagie rolls and fill them with the shredded short rib and a generous drizzle of taleggio fonduta. Serve with escarole salad on the side.