Short Rib Sandwich

Ingredients

• 2 tspsalt
• 1.36 kg (3 lb)bone-in beef short ribs
• 3 tbsp, dividedolive oil
• 1 mediumonion, sliced
• 5 sprigsthyme
• 120 ml (1/2 cup)white wine
• 300 ml (1 1/4 cups), dividedbeef stock
• 1bay leaf
• 227 g (8 oz)Gruyère, shredded
• 1baguette or 8 crusty rolls
• To tastemayonnaise

Instructions

1. 1

   Heat the oven

   Preheat the oven to 163°C (325°F).

2. 2

   Season the ribs

   Take the short ribs out of the fridge 10 minutes before cooking. Pat them dry, then sprinkle all sides with 2 teaspoons of salt.

3. 3

   Brown the ribs

   Set a lidded Dutch oven or similar pot over medium-high heat. When hot, add 1 tablespoon of oil, then brown the ribs on all sides for about 15 minutes, working in batches if needed so the pan is not crowded.

4. 4

   Braise the ribs

   Transfer the browned ribs to a plate. Reduce the heat to medium and add the onion to the pot, tossing it in the residual fat. Sauté for 5–6 minutes until slightly softened. Pour in the white wine and scrape up the browned bits with a wooden spoon. Bring to the boil, then simmer until the wine has reduced by half. Add 1 cup of beef stock and stir. Return the ribs and any juices to the pot, cover and braise in the oven for about 2–3 hours, checking after 2 hours, until tender.

5. 5

   Toast the bread

   While the ribs cook, shred the cheese. About 20 minutes before the ribs are done, cut the baguette into 8 pieces and split them horizontally. Arrange the pieces cut-side up on a baking tray, drizzle the tops with the remaining olive oil, and season lightly with salt and pepper. Toast at 163°C (325°F) for 6–7 minutes, then set aside.

6. 6

   Strain the braising liquid

   Carefully lift the ribs from the pot and keep them warm. Discard the bay leaf and thyme, then use a slotted spoon to remove most of the onions. Increase the oven temperature to 204°C (400°F).

7. 7

   Build the sandwiches

   Shred the rib meat with two forks, discarding the bones and any fat. Divide the meat among the bottom halves of the bread and top evenly with Gruyère. Bake at 204°C (400°F) for 5–6 minutes, until the cheese is melted and gooey.

8. 8

   Finish the jus

   While the sandwiches bake, set a mesh strainer over a large liquid measuring cup and pour the braising liquid and remaining onions through it. Press the onions firmly to extract as much liquid as possible. For a thicker jus, return the strained liquid to the Dutch oven. Whisk the remaining beef stock with cornstarch in the measuring cup, then slowly whisk the mixture into the pot. Bring to the boil and simmer until lightly thickened. Alternatively, serve the strained braising liquid as it is.

9. 9

   Serve the sandwiches

   Spread mayonnaise on the top halves of the bread if desired, then close the sandwiches. Serve straight away with the hot jus for dipping.

What is a short rib sandwich?

Short ribs are a richly flavoured cut of beef, often cooked slowly until the meat loosens from the bone. This American-style sandwich turns that tender braised meat into a filling, with melted cheese and a savoury cooking jus for dipping.

The version here gets its depth from browning the ribs first, then braising them with onion, wine and stock. Gruyère adds a nutty, melting layer, while crusty bread holds the juicy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 483 calories, 36g protein, 17g carbs, 28g fat.

Beef and Gruyère provide most of the protein and fat, while the bread supplies most of the carbohydrates. Pair a sandwich with a green salad or vegetables to add freshness and balance the plate.

Why brown the ribs first?

A good sear gives the ribs colour and leaves browned bits in the pot. Those bits become part of the braising base when the wine is added and scraped across the bottom.

Brown in batches if necessary. Crowding the pot can stop the meat from browning evenly.

Build flavour in the pot

Onion: let it soften in the fat left by the ribs before adding the wine. This gives the braising liquid a savoury foundation.

Wine and stock: reduce the wine by half before adding the stock, then return the ribs and their collected juices to the pot. Keep the lid on during the slow oven braise.

Check the ribs for tenderness

Start checking after 2 hours, as the recipe directs. The meat is ready when it is tender enough to pull apart easily with forks; if it still feels firm, continue braising and check again.

The timing can vary with the size of the ribs and the pot. Keep them covered while they cook so the braising liquid does not evaporate too quickly.

Toast and assemble

Toast the split bread cut-side up for 6–7 minutes at 163°C (325°F), then add the shredded beef and Gruyère. The short bake at 204°C (400°F) melts the cheese over the filling.

Avoid leaving the assembled sandwiches in the oven longer than needed. Take them out when the cheese is melted and gooey, before the bread becomes too hard.

Make the dipping jus

Straining the braising liquid removes the onion pieces and leaves a smooth dipping jus. Press the onions firmly in the strainer to extract their liquid.

The method offers an optional thickening step with the remaining stock and cornstarch. The ingredient list does not give a quantity for the cornstarch, so follow the original recipe's amount if you are using it; otherwise, serve the strained jus as it is.

What to serve alongside

The sandwiches are rich and filling, so a crisp green salad or simply dressed vegetables make a fresh counterpoint. Serve the jus hot in small bowls or cups for dipping.

For a more substantial spread, offer roasted vegetables or a simple slaw alongside the sandwiches.

Recipe notes & tips

• Pat the ribs dry before seasoning to help them brown in the pot.
• Use a wooden spoon to loosen the browned bits when you add the wine.
• Check the ribs after 2 hours and continue cooking if they are not yet easy to pull apart.
• Prepare the bread and cheese while the ribs braise to make serving easier.
• Strain the jus into a heatproof measuring cup and press the onions firmly to capture their liquid.
• Serve the jus hot so it is ready for dipping.

Variations

• Use crusty rolls: choose individual rolls instead of slicing a baguette into 8 pieces.
• Skip the thickening: serve the strained braising liquid as a lighter jus.
• Add extra onion: keep more of the braised onion in the sandwiches for a softer, sweeter filling.
• Change the cheese: use another good-melting cheese in place of Gruyère.
• Omit the mayonnaise: leave it off for a simpler beef-and-cheese sandwich.

Common mistakes to avoid

• Crowding the pot: the ribs may steam rather than brown; sear them in batches.
• Skipping the wine reduction: simmer it until reduced by half before adding the stock.
• Ending the braise too early: continue cooking if the meat does not pull apart easily.
• Overtoasting the bread: follow the 6–7 minute guide and remove it once lightly toasted.
• Leaving the jus unstrained: pass it through a mesh strainer for a smoother dip.
• Overbaking the assembled sandwiches: take them out once the Gruyère is melted and gooey.

How to store

Store leftover beef and jus separately in airtight containers in the fridge for up to 3 days. Reheat them gently until piping hot, then assemble the sandwiches and melt the cheese just before serving; toasted bread is best made fresh.

Frequently asked questions