Short Rib Sandwich Recipe

Season and Sear

Pat short ribs dry. Season all over with 2 tsp salt and 1 tsp pepper. Lightly dust with 2 tbs flour (optional). Heat a heavy Dutch oven over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.

Sauté Mirepoix

Lower heat to medium. Add chopped onion, carrot, and celery to the pot and cook in the fond for 6–8 minutes until softened and beginning to color. Add 6 smashed garlic cloves and 2 tbs tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half, about 3–4 minutes. Return short ribs to the pot, nestling them into the vegetables. Add 3 cups beef stock, 3 thyme sprigs, and 2 bay leaves. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Braise until very tender, about 2.5–3 hours.

Finish and Shred

Remove pot from oven. Transfer short ribs to a tray and let rest 10 minutes. Strain braising liquid into a saucepan, pressing on solids to extract flavor; skim fat. Simmer liquid until reduced to about 1 cup to concentrate flavor (this is your jus). Shred short rib meat with two forks, discarding bones and excess fat. Toss shredded meat with 1/2–3/4 cup of the reduced jus to keep moist and flavorful.

Roast Garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Let cool, then squeeze roasted cloves into a bowl and mash to a paste.

Make Aioli

In a small bowl, combine 1 cup mayonnaise, mashed roasted garlic, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Caramelize Onions

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add 2 cups thinly sliced onions and 1 tsp salt. Cook slowly, stirring occasionally, until deeply golden and sweet, 25–35 minutes. If onions stick, add a splash of water; for faster caramelization stir in 1 tsp brown sugar about halfway through. Toward the end, deglaze with 1 tsp balsamic vinegar if using.

Cook Mushrooms

In the same skillet or a separate pan, melt 1 tbs butter over medium-high heat. Add 8 oz sliced mushrooms and 1/2 tsp black pepper. Sauté until browned and any liquid has evaporated, about 6–8 minutes. Combine mushrooms with caramelized onions and keep warm.

Prepare Rolls

Preheat broiler or oven to 425°F (220°C). Split 4 ciabatta rolls and lightly butter cut sides with total 2 tbs butter. Toast cut sides under broiler or in a skillet until golden, about 1–2 minutes under broiler or 2–3 minutes per side in skillet.

Assemble Sandwiches

Spread a generous layer (about 1.5 tbs) of roasted garlic aioli on both cut sides of each roll. On the bottom half, place a handful (about 1/2 cup) of shredded braised short rib, then 2 slices Swiss cheese on top of the hot meat to allow melting. Spoon a portion of caramelized onions and mushrooms over the cheese. Add a small handful (~1/2 cup) of arugula. Drizzle a tablespoon of reserved braising jus over the meat for extra moisture. Close the sandwich with the top roll and press gently.

Finish

If you want melted cheese and a pressed sandwich, place assembled sandwiches on a baking sheet and bake at 375°F (190°C) for 6–8 minutes until cheese is melted, or press in a hot skillet/griddle for 2–3 minutes per side. Serve immediately, with extra jus on the side for dipping.