In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove from pot and set aside.

Sauté the Vegetables

In the same pot, add chopped onions and carrots. Sauté for about 5 minutes until they start to soften. Add minced garlic and cook for another minute.

Braise the Ribs

Return the short ribs to the pot. Add beef broth, red wine, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Shred the Meat

Once cooked, remove the ribs from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine with the sauce.

Yorkshire Bread Preparation

Make the Batter

Preheat the oven to 425°F (220°C). In a mixing bowl, combine flour, baking powder, and salt. In another bowl, whisk together milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Bake the Bread

Pour the batter into a greased baking dish or muffin tin and bake for 20-25 minutes until golden and puffed. Remove from the oven and let cool slightly before slicing.

Assembly

Assemble the Sandwich

Place a slice of Yorkshire bread on a plate, top with a generous portion of the braised beef short rib, and garnish with chopped parsley and a drizzle of horseradish sauce.