Red Wine-braised Short Rib Sandwich Recipe

Season and Sear

Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and Braise

Pour in 2 cups red wine to deglaze, scraping up browned bits. Simmer 4–5 minutes to reduce slightly. Add 2 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 tbsp Worcestershire sauce and return short ribs to the pot so meat is partially submerged. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven for 2.5–3 hours until meat is fork-tender and falling from bone.

Finish

Carefully remove short ribs and strain braising liquid into a measuring cup. Skim off excess fat and reserve liquid for jus (about 2 cups). Discard thyme stems and bay leaves. Remove meat from bones and shred or slice into sandwich-sized pieces. Stir 1 tbsp unsalted butter into the hot meat for shine and seasoning adjustment; taste and season with salt if needed.

Measure about 2 cups strained braising liquid and bring to a gentle simmer in a small saucepan. If you want a slightly thicker jus, whisk 1/2 tsp cornstarch with 1 tbsp cold water to make a slurry and slowly whisk into simmering liquid. Simmer 3–5 minutes until slightly thickened. Off heat, whisk in 2 tbsp cold cubed butter, one cube at a time, to finish and gloss the sauce. Keep warm.

While ribs braise, place thinly sliced red onion in a heatproof bowl. In a small saucepan, combine 1 cup apple cider vinegar, 1/4 cup white vinegar, 2 tbsp sugar, 1/2 tsp salt, 1 tsp mustard seeds and 1/2 tsp celery seeds and bring just to a simmer to dissolve sugar. Pour hot pickling liquid over sliced onions and let sit 15 minutes. Stir in 1/4 cup finely chopped dill pickle and 2 tbsp sweet relish. Chill until ready to assemble. (Can be made a day ahead.)

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp prepared horseradish, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Taste and adjust horseradish or lemon to preference. Chill until assembly.

Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean towel. Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until tender but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain, toss with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp chopped parsley if using. Keep warm and crisp.

Butter one side of each slice of sourdough with softened butter. Heat a large skillet or griddle over medium heat. Place buttered side down and toast bread until golden, 2–3 minutes, then flip. On the toasted side, spread a generous tablespoon of garlic-horseradish aioli on four slices.

Pile warm shredded short rib meat onto the aioli-coated slices (about 3–4 oz meat per sandwich). Spoon a little warm beef jus over the meat (about 1–2 tbsp) to moisten. Top each with a slice of Swiss cheese and a spoonful of chow chow onions. If desired, grate a little fresh horseradish over the onions for extra heat.

Top with remaining toasted bread slices, buttered side up. Press gently and return sandwiches to the skillet, cover briefly (or place a weight) to help melt the cheese, about 1–2 minutes. Remove and let rest 1 minute. Cut sandwiches in half and garnish with chopped parsley. Serve with bistro fries and remaining warm beef jus on the side for dipping.