Braised Beef Sammy Recipe

Prepare and season ribs

Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust each rib with all-purpose flour, shaking off excess.

Brown ribs

Heat a large Dutch oven or heavy pot over medium-high heat with 2 tablespoons olive oil. When shimmering, add short ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until deep golden. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook 6–8 minutes until softened and lightly caramelized. Add the minced garlic and tomato paste and cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze

Pour in the dry red wine to deglaze, scraping up browned bits from the pot with a wooden spoon. Increase heat to bring to a simmer and reduce the wine by about half (5–8 minutes).

Add liquids and aromatics

Return the browned short ribs to the pot. Pour in marinara sauce and beef stock so ribs are partially submerged (add more stock or water if needed). Stir in dried oregano, bay leaf, and red pepper flakes. Bring to a gentle simmer.

Braise

Cover the pot with a lid and transfer to a 300°F (150°C) oven, or reduce heat to very low on the stovetop and maintain a bare simmer. Braise until the meat is fall-apart tender, about 3 to 3.5 hours. Check once halfway and spoon sauce over ribs. If sauce reduces too much, add up to 1/2 cup water or stock.

Shred meat and reduce sauce

When ribs are tender, remove meat to a cutting board. Skim and discard any large fat pieces from the sauce. Shred the short rib meat with two forks, removing bones and gristle. Return shredded meat to the pot and simmer uncovered over medium-low heat 10–15 minutes to concentrate flavors and thicken the sauce to a saucy consistency. Taste and adjust seasoning with salt and pepper.

Cook bacon

In a medium skillet over medium heat, cook diced bacon until crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving rendered fat in the pan (about 1–2 tablespoons).

Sauté shallot and garlic

Reduce heat to medium-low. Add the finely chopped shallot to the bacon fat and cook 3–4 minutes until soft. Add minced garlic and cook 30–45 seconds until fragrant.

Build jam

Add chopped tomatoes, brown sugar, balsamic vinegar, and tomato paste to the skillet. Stir to combine, scraping up any browned bits. Bring to a simmer and cook gently 12–18 minutes, stirring occasionally, until tomatoes break down and mixture thickens to a jammy consistency. If the mixture gets too dry, stir in up to 2 tablespoons water.

Finish jam

Stir the cooked bacon back into the tomato mixture, add red pepper flakes and black pepper, and cook 1–2 more minutes to meld flavors. Remove from heat and let the jam cool slightly; it will thicken further as it cools.

Prep rolls and goat cheese

Preheat a skillet or griddle over medium heat. Split ciabatta rolls and spread a light layer of softened butter on cut sides. Toast buttered sides in the skillet until golden, 1–2 minutes. While warm, spread about 1.5 ounces (roughly 3 tbs) of softened goat cheese on the bottom half of each roll.

Build the sandwich

Pile about 4–5 ounces of the shredded braised short rib (with a spoonful of the reduced marinara sauce) onto the goat-cheese-smeared roll bottom. Top the meat with 1–2 tablespoons of tomato bacon jam, then a generous handful (about 1/2 cup) of fresh arugula. Drizzle a little olive oil over the arugula if desired.

Finish and serve

Place the toasted roll top over the sandwich, press gently, and serve immediately while warm. Repeat to make remaining sandwiches. Serve extra braising sauce on the side for dipping if you like.