Beef Short Rib Sandwich Recipe

Beef Short Rib Sandwich Recipe

Ingredients

Makes 8

BEEF FILLING:

• 5½lb (2.5kg) beef short ribs (also known as Jacob’s ladder) All-purpose (plain) flour, for dusting
• sea salt and black pepper, to taste vegetable oil, for frying
• 2 celery stalks, cut into a few lengths
• 1 large onion, cut into wedges
• 2 carrots, cut into a few lengths
• 5 garlic cloves, peeled
• 2 bay leaves
• a small sprig of fresh thyme
• pinch of crushed red pepper flakes (chili flakes) a handful of dried apricots
• generous 1¼ cups (320ml) bourbon
• 3¾ cups (900ml) beef broth (stock)

QUICK PICKLED ONIONS:

• 2 tbsp superfine (caster) sugar
• 1 tbsp sea salt
• generous 1 cup (250ml) cider vinegar
• 2 red onions, sliced
• 8 soft white rolls, to serve
• celery leaves, to garnish (optional)

Method

1. To make the beef fil ing, dust the beef ribs al over in flour seasoned with salt and pepper
2. Brown them in some hot vegetable oil in a large saucepan or stockpot until browned on al sides
3. Remove to a large plate and set aside
4. Next, brown the celery, onion, and carrot pieces in a little more oil (about 2 tbsp), then add the rest of the fil ing ingredients, scraping up the brown bits from the bottom of the pan
5. Add the ribs back to the pan, bone-side down
6. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour
7. Carefully turn the ribs over, re-cover, and simmer for a further hour, until very tender
8. Remove from the heat and let the ribs cool in the pan until the fat can be removed from the top of the mixture and discarded
9. Reserve the ribs and any juices left in the pan
10. Meanwhile, as the ribs are cooking, make the quick pickled onions
11. Whisk the sugar, salt, and vinegar together in a bowl until the sugar and salt are completely dissolved
12. Add the red onion slices and stir, then let sit for a couple of hours or so at room temperature
13. Remove the warm meat from the ribs and cut it into chunks, then mix with the reserved pan juices
14. To serve, split the rol s, fil with the rib meat and juices, then drain the pickled onions and spoon on top
15. Garnish with celery leaves, if using

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