Short Rib Beef Dip Recipe

Sear the meat

Preheat a large Dutch oven over medium-high heat. Add olive oil. Season short ribs with salt and pepper and sear on all sides until browned, about 3–4 minutes per side. Remove and set aside.

Sauté vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and tomato paste, and cook for another 2 minutes, stirring frequently.

Deglaze and braise

Pour in red wine and scrape the bottom of the pot to release browned bits. Let it simmer for 2–3 minutes. Return short ribs to the pot along with beef stock, thyme, and bay leaves. Bring to a simmer, cover, and place in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, or until meat is tender and falls apart easily.

Shred meat and strain jus

Remove the short ribs from the pot and shred using two forks. Strain the braising liquid through a fine mesh sieve and reserve as au jus. Discard solids.

In a skillet over medium heat, melt butter and olive oil. Add garlic and cook for 30 seconds. Add sliced mushrooms, season with salt and pepper, and sauté for 6–8 minutes until golden and tender. Set aside.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. Refrigerate until ready to use.

Preheat a skillet or griddle over medium heat. Spread butter on the cut sides of the baguette and toast until golden and crisp, about 2–3 minutes.

Spread garlic aioli on the bottom halves of each toasted baguette. Top with shredded short rib, sautéed mushrooms, and cover with the top half of the baguette.

Serve sandwiches warm with a small bowl of au jus on the side for dipping. Add a serving of fries on the side.