Braised Short Rib Sandwich Recipe

Braised Short Rib Directions

1. 1

   Sear the Short Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until softened (about 5 minutes). Add minced garlic and sauté for another minute until fragrant.

3. 3

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce by half.

4. 4

   Add the Remaining Ingredients

   Return the seared short ribs to the pot, add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and cover. Simmer for 3 hours or until the meat is tender.

5. 5

   Shred the Meat

   Once the short ribs are tender, remove them from the pot and shred the meat using two forks. Discard the bones and excess fat.

6. 6

   Assemble the Sandwiches

   Slice the ciabatta rolls in half. Layer shredded beef, arugula, and a tablespoon of horseradish sauce on each roll. Close the sandwich and serve.