Braised Short Rib Dip Sandwich Recipe

Prepare and brown short ribs

Pat short ribs dry and season evenly with kosher salt and black pepper. Lightly dredge in flour, shaking off excess. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Brown short ribs in batches (about 2–3 minutes per side) until a deep brown crust forms. Transfer browned ribs to a plate.

Build braising base

Reduce heat to medium. Roughly chop the yellow onion, carrot and celery. Add chopped onion, carrot and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until fragrant and paste darkens.

Deglaze and braise

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom of the pot. Simmer the wine 2–3 minutes to reduce slightly. Return the short ribs to the pot and add beef stock, thyme sprigs, bay leaf and Worcestershire sauce. The liquid should come about two-thirds up the ribs; add a bit more stock or water if needed. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low on the stove and simmer gently. Braise until very tender, about 2.5–3 hours.

Finish and slice

When ribs are fork-tender, transfer the short ribs to a cutting board and let rest 10 minutes. Strain braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Skim fat from the top of the liquid and reduce the sauce over medium heat to concentrate flavors if needed until you have roughly 2 cups of au jus. Shred or slice the meat into thin medallions against the grain. Keep meat warm in a little of the au jus to prevent drying.

Cook bacon

Chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until crisp and golden, 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the skillet.

Caramelize onions

Add the thinly sliced onions to the skillet with reserved bacon fat. Cook over medium-low heat, stirring occasionally, until onions are deeply golden and very soft, 25–35 minutes. If onions begin to stick, add 1–2 tablespoons of water to deglaze the pan and scrape up fond.

Finish jam

Once onions are deeply caramelized, stir in the cooked bacon pieces, brown sugar, apple cider vinegar, soy sauce, and black pepper. Cook another 2–4 minutes until the mixture is sticky and jam-like. Taste and adjust seasoning. Remove from heat and keep warm or refrigerate; reheat gently before assembling sandwiches.

Prepare baguette

Slice the baguette lengthwise into two long pieces. Lightly brush cut sides with softened butter and a small amount (about 1 tsp) of vegetable oil for better browning. Optionally toast cut sides in a skillet over medium heat until golden and crisp, about 2–3 minutes per side.

Assemble sandwiches

Place a layer of sliced provolone on the bottom half of the toasted baguette. Arrange a generous portion of thinly sliced braised short rib medallions across the cheese. Spoon a tablespoon or two of the warm caramelized onion & bacon jam over the beef. Top with another slice of provolone.

Melt cheese and serve with au jus

Place the assembled sandwich (open-faced) under a broiler for 1–2 minutes or in a 375°F (190°C) oven for 3–5 minutes until the provolone is melted and bubbly. Remove, brush the top half of the baguette with the remaining butter and place it on the sandwich. Slice into portions. Serve each sandwich with a small bowl (about 1/4–1/3 cup) of hot au jus for dipping. Garnish with chopped fresh parsley.