Short Rib Dip Recipe

Time3h

Serves4

Short rib, pepper jack, jalapeno, pickled onion

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Ingredients

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1
Season and Sear
Season the short ribs with salt and black pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
2
Add Liquid
Once the short ribs are browned, add the beef broth and Worcestershire sauce to the pot. Bring to a simmer.
3
Cook the Ribs
Cover the pot and let it cook on low heat for about 2.5 to 3 hours, or until the meat is tender and pulls apart easily with a fork.

4
Slice Jalapeños
While the ribs are cooking, slice the jalapeños into thin rings. Remove the seeds if you prefer less heat.
5
Prepare Pickled Onions
If you don’t have store-bought pickled onions, you can make them by soaking sliced onions in vinegar, sugar, and salt for at least 30 minutes.

6
Shred the Meat
Once the short ribs are done cooking, remove them from the pot and shred the meat using two forks.
7
Combine Ingredients
In a mixing bowl, combine the shredded short rib meat, sliced jalapeños, and pepper jack cheese. Mix well.
8
Prepare Baguette
Slice the baguette into thick pieces and toast them in the oven until golden brown.
9
Serve
Top the toasted baguette slices with the short rib mixture and garnish with pickled onions. Serve warm.