Braised Beef Shortrib Open-Face Sandwich recipe served on a plate, by The Courtney Room
Jun 08 2026
Restaurants›The Courtney Room›Braised Beef Shortrib Open-face Sandwich Recipe

Braised Beef Shortrib Open-face Sandwich Recipe

Inspired by The Courtney Room
Time4h
Serves4

Working Culture sourdough, burrata, stinging nettle verde, mustard greens

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Ingredients

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Beef Shortribs

Sandwich Assembly

Method

Braised Beef Shortribs

  1. 1

    Prepare the Beef

    Preheat your oven to 325°F (160°C). Season the beef shortribs with salt and pepper.

  2. 2

    Sear the Shortribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the shortribs and sear on all sides until browned, about 8-10 minutes. Remove and set aside.

  3. 3

    Sauté Vegetables

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

  4. 4

    Deglaze and Braise

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Add beef broth, thyme, and bay leaves. Return the shortribs to the pot, cover, and transfer to the oven. Braise for 3 hours or until the meat is tender.

  5. 5

    Shred the Beef

    Once cooked, remove the shortribs from the pot and let cool slightly. Shred the meat from the bones and discard the bones. Return the meat to the pot and stir to combine with the sauce.

Sandwich Assembly

  1. 6

    Toast the Bread

    While the beef is braising, toast the slices of sourdough bread until golden brown.

  2. 7

    Layer the Ingredients

    On each slice of toasted sourdough, spread burrata cheese generously. Top with the shredded braised beef shortribs and drizzle with stinging nettle verde. Finish with a handful of mustard greens.

  3. 8

    Serve

    Serve immediately while warm and enjoy your delicious open-face sandwich!

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