Indulge in our Short Rib Beef Dip, where tender, slow-braised short ribs are nestled in a crusty, toasted baguette, served with a rich and savory au jus for dipping. Each bite bursts with flavor, perfectly complemented by a touch of horseradish cream and a sprinkle of fresh herbs. A comforting classic that will leave your taste buds craving more!

Season the beef short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes.

Prepare the Short Ribs

Remove the short ribs and set aside. In the same pot, add sliced onions and garlic, sautéing until the onions are soft and translucent, about 5 minutes.

Add Vegetables

Return the short ribs to the pot. Add beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender and falling off the bone.

Simmer the Broth

Remove the short ribs from the pot and let them cool slightly. Shred the meat using two forks, discarding any bones and excess fat.

Shred the Beef

Toast the French rolls lightly. Place shredded beef on the bottom half of each roll. Top with provolone cheese slices.

Prepare the Rolls

Place the open sandwiches under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Serve the sandwiches with a small bowl of the broth for dipping. Garnish with fresh parsley.

short rib beef dip

Recipe information

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