Short Rib French Dip Recipe
Horseradish aioli, sautéed onions and peppers, provolone, house made au jus
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Ingredients
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Short Ribs
Sautéed Onions and Peppers
Horseradish Aioli
Sandwich Assembly
Au Jus
Method
Prepare the Short Ribs
- 1
Seasoning
Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper.
- 2
- 3
Braising
Add garlic cloves, thyme, and bay leaf to the pot. Pour in the beef broth and bring to a simmer. Cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
- 4
Sauté the Onions and Peppers
- 5
Sautéing
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and bell peppers (sliced into strips) and sauté until softened and slightly caramelized, about 8-10 minutes.
Make the Horseradish Aioli
- 6
Mixing
In a small bowl, combine mayonnaise, prepared horseradish, lemon juice, and salt. Mix until smooth and well combined. Adjust seasoning to taste.
Assemble the Sandwiches
- 7
Layering
Slice the French rolls in half. Spread a generous amount of horseradish aioli on both halves. Layer shredded short ribs, sautéed onions and peppers, and top with provolone cheese.
- 8
Melting Cheese
Place the sandwiches under the broiler for about 2-3 minutes until the cheese is melted and bubbly.
Serve with Au Jus
- 9
Heating Au Jus
In a small saucepan, heat the reserved beef broth over medium heat. Bring to a simmer and keep warm.
- 10
Serving
Serve the sandwiches warm with a side of au jus for dipping.
