Tuesday, April 1, 2014

short rib french dip sandwich

 
every once in awhile you come across a recipe that sings to you.. it calls to you.. and this one did just that!! i saw pioneer woman's recipe for this short rib sandwich and knew it had to be made.. it didn't disappoint.. i've complained before i don't like shredded meat.. but i made an exception for this recipe.. it's delicious..
 

sear your ribs on all sides.. 

 
 
then sauté the veggies..
 

after several hours its fall apart tender and amazingly delicious..
 

after it's been in the fridge for several hours you can easily remove the congealed fat..not a lovely site but whatcha gonna do?? :)

 
short rib French dip sandwich
 
prep time: 15 minutes
cooking time: 3 hours
serves: 4
 
ingredients:
 
2.5 lbs. beef short ribs
salt and pepper
olive oil
1 onions, diced fine
3 carrots, diced fine
3 cloves of garlic, minced
1 cup red white
1 cup beef broth
caramelized onions
 
bolillo rolls
swiss cheese
horseradish aoli
 
directions:
 
preheat oven to 300 degrees.. salt and pepper the ribs.. in a heavy bottom dutch oven heat two twirls around the pan of olive oil over high heat.. sear short ribs on all sides about 2-3 minutes.. remove to a plate.. reduce heat to medium and add veggies..saute for about 2-3 minutes.. add wine and cook for another 5 minutes.. add beef broth..add back the short ribs along with any juice accumulated on the plate.. add the lid to the pot and place in the oven for 2.5-3 hours or until ribs are tender and falling off the bone.. remove ribs and shred place in tupperware or something similar and place in the fridge.. remove broth and veggies and add to a tupperware or some kind of bowl that can go in the fridge cover and add to the fridge for a few hours {or over night} so the fat will congeal on the top, once it's hard remove the hard fat top and discard.. {if some of the juice or pieces of carrot and onion come with the fat don't worry about it}.. reheat on the stove top.. in a non stick skillet heat the shredded short ribs.. {if you don't have time for keeping it in the fridge then spoon as much of the fat off the top that you can and then remove the ribs and shred and make sandwiches and serve immediately} once the short ribs are reheated and the au jus is heated assemble the sandwiches.. make your caramelized onions.. in a heavy saute pan{i used my iron skillet} melt 2 tblsp. of the butter and 2 twirls around the pan of olive oil and add the sliced onions and salt... saute over medium heat for about half an hour or until golden brown and caramelized... slice and toast your rolls.. spread horseradish aoli on one side.. add meat and spoon the veggies and caramelized onions over the meat.. add swiss cheese and the top of the roll.. slice in half and serve with a bowl of au jus..  deeeelissshhhhious..

 
 
horseradish aioli
 
ingredients:
 
2 cloves of garlic, minced
1 extra large egg yolk
juice and zest from 1/2 a lemon 
3/4 cup of olive oil
salt and pepper
1 tsp. dijon mustard
2 tblsp. horseradish
 
directions:
 
in a food processor add garlic and pulse a few times.. add egg yolk, lemon juice and zest.. drizzle olive through the feed tube in thin stream while the food processor is on and until the aioli is emulsified.. season with salt and pepper.. stir in mustard and horseradish..
 
enjoy and get cook'n!!

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