Are you craving a truly satisfying meal that's both delicious and surprisingly easy to make? Look no further than these incredible beef short rib sandwiches! Forget fast food – this homemade recipe delivers melt-in-your-mouth short ribs, piled high on crusty bread with all the fixings. It's the perfect quick dinner idea, a healthy meal elevated to gourmet status, and a delicious dish that will impress even the most discerning palates. Get ready to experience the ultimate comfort food, elevated.
Ingredients:
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For the Short Ribs:
- 2 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
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For the Sandwiches:
- 4 crusty rolls or slider buns
- Horseradish mayo (recipe below)
- Caramelized onions (optional, recipe below)
- Pickled red onions (optional, recipe below)
Instructions:
Preparing the Short Ribs:
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Sear the short ribs: Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until nicely browned. Remove from the pot and set aside.
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Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Deglaze the pot: Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
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Braising the short ribs: Return the short ribs to the pot. Add the thyme, rosemary, and bay leaf. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the short ribs are incredibly tender and easily fall off the bone.
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Shred the meat: Once the short ribs are cooked, remove them from the pot and let them cool slightly. Shred the meat using two forks, discarding any large pieces of bone or gristle. Skim excess fat from the braising liquid.
Making the Horseradish Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- Salt and pepper to taste
Combine all ingredients in a small bowl and mix well.
Optional Toppings:
Caramelized Onions: Thinly slice one large onion and cook it slowly in butter over low heat until deeply caramelized and brown. This adds a touch of sweetness.
Pickled Red Onions: Thinly slice one red onion and soak it in a mixture of equal parts red wine vinegar and water with a pinch of sugar and salt for at least 30 minutes. This provides a tangy crunch.
Assembling the Sandwiches:
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Toast the rolls: Lightly toast the rolls or slider buns.
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Spread the mayo: Spread a generous layer of horseradish mayo on each roll.
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Add the short ribs: Pile the shredded short ribs onto the bottom half of each roll.
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Add toppings (optional): Top with caramelized onions and/or pickled red onions.
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Serve immediately: Enjoy your delicious and easy beef short rib sandwiches!
Tips for Success:
- For extra flavor, marinate the short ribs overnight in a mixture of red wine, garlic, and herbs.
- Don't be afraid to adjust the seasoning to your taste.
- Leftover short ribs can be used in tacos, salads, or as a filling for other sandwiches.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on roll and toppings) Protein: High Fat: Moderate Carbohydrates: Moderate
This recipe is perfect for a delicious, easy, and healthy meal – a true testament to the magic of homemade cooking and a great addition to your best recipes collection. Enjoy!