Braised Short Rib Sandwiches
Looking for a new recipe to wow your guests? These braised short-rib sandwiches are nothing short of spectacular.
After caramelization and a hickory smoke, these short ribs are braised in red wine and coffee, giving the meat another dose of earthy and nutty flavors. Then the sandwich is topped with sweet and tangy caramelized onions and creamy horseradish mayonnaise.
Layering flavors in cooking is similar to the symphony of notes in a chorus. The more layering, the more complex the flavor profile. This sandwich is an excellent example of that!
The first step is the caramelization of the outside of the rib. By using high heat and fat, you create what is called a mallard reaction. Because of this, your food is more enticing to humans with the flavors and aromas it emits.
From there, the meat is taken to the smoker, adding another layer of flavor and aroma. Hickory pellets add savory flavor, while cherry wood and apple wood add sweet and fruity notes.
Finally, to add more earthy and nutty flavors deep into the meat, the ribs are braised in red wine and coffee. This also tenderizes them which results in an easy shred for sandwiches.
It’s this stepped approach that makes these sandwiches memorable.
Braised Short Rib Sandwiches
- 6 large beef short ribs
- Kosher salt
- Black Pepper freshly ground
- 2 tbsp ghee
- 1 tbsp butter
- 1 medium onion diced
- 2 sta;ls celery diced
- 2 cloves garlic diced
- 1 bottle red wine
- 3 cups coffee
- 2 dried bay leaves
- 3 sprigs thyme
- 1 sprig rosemary
- 2 Tablespoon butter
- 2 Yellow onion thinly sliced
- Tablespoon sherry vinegar
- To Taste Salt
- To Taste Black pepper
- 6 ciabatta buns for serving
- 6 Slices provolone cheese
- 6 tbsp Mayonnaise or as desired
- 6 tsp Horseradish or as desired
- 5 tsp course ground mustard
- When ready to cook, set the Traeger to 225℉ and preheat with hickory pellets, lid closed for 15 minutes.
- Season short ribs generously with salt and pepper.6 large beef short ribs, Kosher salt, Black Pepper
- Heat a large Dutch oven to high. Add the ghee and brown ribs in batches turning to brown them on all four sides. Repeat with remaining ribs.2 tbsp ghee
- Deglaze the pan with the red wine and remove from heat.1 bottle red wine
- Place ribs directly on the grill grate and smoke ribs for 1 hour.
- While the ribs are smoking, bring the red wine to a simmer and reduce it by half.
- Add the butter and saute the onion and celery in a small saute pan until soft. Add the garlic and stir until fragrant. Remove from heat.1 medium onion, 2 sta;ls celery, 2 cloves garlic, 1 tbsp butter
- Preheat the oven or grill to 325 °F
- Add the coffee and veggies to the wine. Add in herbs and nestle in smoked short ribs with the bone side up. Cover the Dutch oven with a tight-fitting lid and place back on the grill grate.3 cups coffee, 2 dried bay leaves, 3 sprigs thyme, 1 sprig rosemary
- Braise the short ribs at 325 °F for 3 hours or until you can insert a fork/skewer/thermometer and feel little to no resistance. The meat should be easily shreddable with two forks.
- Remove the short ribs from the liquid. Shred meat with two forks making sure to remove all bone and tough tissue/cartilage.
- Strain the solids out of the braising liquid, skim the fat and place the shredded meat and liquid in a air-tight container overnight in the refrigerator.
- Heat butter in a medium saute pan over medium-high heat. Add onion, salt, and pepper to taste and saute for 15-20 minutes until lightly browned, caramelized, and tender. Add sherry vinegar and cook for 5 minutes more, scraping the pan's bottom with a wooden spoon to pick up all the little browned bits.2 Tablespoon butter, 2 Yellow onion, Tablespoon sherry vinegar, To Taste Salt, To Taste Black pepper
- Combine the mayonnaise and the horseradish.
- To build the sandwiches, slice ciabatta buns in half and spread mayonnaise mixture on the top bun and course ground mustard on the bottom. Place shredded meat on top of the mustard and top with provolone, caramelized onions and the top bun. Enjoy!6 ciabatta buns, 6 Slices provolone cheese, 6 tbsp Mayonnaise, 6 tsp Horseradish, 5 tsp course ground mustard
De Froid Tip: Minimalism
Sometimes less is more. This Steak Burger with Au Poivre Sauce was constructed with layers of flavors, textures, and color. Serve them on natural surfaces such as a wooden plate with sprigs of herbs. This natural and minimalistic plating approach beautifully highlights the gorgeous sandwich and allows all of our senses to take it in.
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