Santa Fe Short Rib Sando Recipe

Season and Sear

Pat short ribs dry with paper towels. Season all sides with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and 1 tbsp chopped chipotle peppers; cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and Build Braising Liquid

If using, pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom; simmer 2–3 minutes to reduce slightly. Add 3 cups beef stock, 1 bay leaf, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tbsp brown sugar. Stir to combine and bring to a gentle simmer.

Braise

Return short ribs to the pot, nestling them into the liquid (liquid should come about halfway up the ribs). Bring to a low simmer, then cover and transfer to a 325°F (160°C) oven, or keep covered on the stovetop at a very low simmer. Braise until meat is fork-tender and falling toward shredding, 2.5–3 hours (longer for very large bones).

Finish Braise

Remove pot from oven. Transfer short ribs to a cutting board and let cool slightly. Skim fat from the surface of the braising liquid; reserve 1/2–1 cup of sauce. Shred the meat off the bones with two forks, discarding bones and excess fat. Mix shredded meat with 1/2–1 cup braising sauce to keep it moist and saucy. Taste and adjust seasoning with salt and pepper.

Pickled Red Onions (if not pre-made)

If making quick pickled onions, combine 1/2 cup thinly sliced red onion with 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt in a jar. Let sit at least 20 minutes (longer for more flavor). Drain before using. (If using store-bought, simply drain.)

Make Cilantro-Lime Mayo

In a small bowl combine 1 cup mayonnaise, 2 tbsp lime juice and 2 tbsp finely chopped cilantro. Stir until smooth. Taste and adjust with a pinch of salt or extra lime if desired.

Assemble and Toast Rolls

Slice rolls in half lengthwise. Spread softened butter or brush oil on cut sides. Heat a griddle or skillet over medium heat and toast cut sides until golden, 1–2 minutes. Remove and keep warm.

Construct the Sando

Spread a generous layer of cilantro-lime mayo on both bottom and top roll halves. On the bottom half layer: a lettuce leaf, 3–4 oz (about 1/2 cup) warm shredded short rib, 2 slices pepper jack cheese, a few pickled red onion pieces, 3–4 slices avocado, and thin jalapeño slices to taste. Place top half on sandwich. Repeat to make remaining sandwiches.

Melt Cheese and Press (optional)

If you prefer melted cheese, place assembled sandwiches on the griddle, cover with a lid or bowl for 1–2 minutes to help cheese melt, or press lightly with a spatula until cheese is melted and sandwich is warmed through.

Slice sandos in half on a diagonal. Serve immediately with lime wedges and hot sauce on the side. Leftover braising liquid can be served in a small ramekin for dipping or reheated and spooned over the sandwich for extra moisture. Makes 4 sandwiches.