Shortrib Beef Dip Recipe
Recipe information
Make Shortrib Beef Dip in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Short Rib Preparation
Sandwich Assembly
Au Jus
Short Rib Preparation
1. Season and sear the short ribs
Pat the short ribs dry with paper towels. Season generously with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. Sauté vegetables
In the same Dutch oven, add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add minced garlic and tomato paste and cook for an additional 2 minutes, stirring frequently.
3. Deglaze and braise
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes. Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours or until the meat is fall-off-the-bone tender.
Sandwich Assembly
5. Prepare the rolls
Slice the hoagie rolls in half lengthwise. Spread softened butter on the inside of each half. Toast the rolls on a skillet or under the broiler until golden and crisp.
6. Assemble the sandwiches
Spread prepared horseradish (if using) on the bottom half of each roll. Layer with shredded short rib meat and a slice of provolone cheese. Place the assembled sandwiches under the broiler for 1–2 minutes, or until the cheese is melted and bubbly.
Au Jus
7. Prepare the au jus
Skim excess fat from the reserved braising liquid. Pour 2 cups into a saucepan and bring to a simmer over medium heat. Season with salt and pepper to taste. Allow it to reduce slightly for more concentrated flavor if desired.
8. Serve
Serve each sandwich hot with a small bowl of au jus on the side for dipping.
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