Short Rib Melt Recipe

Prep and sear

Preheat oven to 300°F (150°C). Pat short ribs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear ribs in batches, 2–3 minutes per side, until deeply browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrot and celery to the pot and cook 5–7 minutes until softened. Add smashed garlic and 2 tbsp tomato paste, cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping brown bits from the bottom. Simmer 2–3 minutes to reduce slightly. Add 2 cups beef stock, 1 bay leaf and 2 thyme sprigs. Return short ribs to the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Braise 2.5–3 hours, or until the meat is fork-tender and falling off the bone.

Finish with hoisin glaze

Remove pot from oven. Transfer short ribs to a cutting board and skim fat from the braising liquid. Strain braising liquid into a saucepan, reserve solids for another use or discard. Bring strained liquid to a simmer and whisk in 1/2 cup hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar and 1 tbsp honey. Simmer 5–7 minutes until glaze thickens slightly. Return shredded or chopped short rib meat to the glaze and toss to coat thoroughly. Keep warm.

While ribs braise, combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1/2 tsp kosher salt in a small saucepan and warm just until sugar dissolves (do not boil). Place julienned daikon and carrot in a heatproof bowl or jar and pour the warm brine over them. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours). Drain before assembling sandwiches.

In a wide skillet over medium-low heat, melt 1 tbsp unsalted butter with 1 tsp vegetable oil. Add 2 cups thinly sliced onions and 1/4 tsp kosher salt. Cook slowly, stirring every few minutes, for 25–35 minutes until deep golden and very soft. If desired, sprinkle 1/2 tsp sugar after the first 10–15 minutes to accelerate caramelization. Adjust heat so onions brown slowly and do not burn. Set aside and keep warm.

Split 4 rolls or buns and spread a little butter on cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

Pile 3–4 oz (approx. 85–115 g) hoisin-glazed shredded short rib meat onto the bottom of each toasted roll. Top each portion with a generous spoonful of caramelized onions, a small handful (about 2 tbsp) of drained pickled vegetables, and a sprinkle of shredded cheddar (about 1/4 cup per sandwich).

Warm the assembled sandwiches under a broiler or in a covered skillet for 1–2 minutes just to melt the cheese. Drizzle about 1 tbsp BBQ sauce over the cheese or spread BBQ sauce on the top bun before closing.

Garnish with chopped cilantro or scallions if desired, close the sandwiches, and serve immediately.