A few weeks back a fellow sandwich enthusiast and I entered the SANDWICHLab and undertook no small challenge: make some braised short rib sandwiches. We grabbed some cheap short ribs, ‘rustic’ bread, montery jack, arugula and some veggies for the braising liquid and let it simmer for a few hours. Yeah, hours, that’s how much we love our sandwiches.
Braising takes forever and makes delicious tender meat. The hardest part was not devouring the braised short-ribs right out of the pot. I recommend never making this by yourself or you’ll have no one to hold you back. Also, I’d double or quadrupple the recipe: you’ll want 3rds and leftovers. They’re good enough, don’t worry!
Get shoppin and make some NOW, before winter ends!
Here’s the recipe:
Braised Short Rib Sandwiches with Pickled carmelized onions and argula
This didn’t last long:
The only thing you can’t see is the restraint:
One Comment
I just love braised anything
Makes me feel like real cooking in a way
this looks delicious
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