Indulge in the mouthwatering Beef Short Rib Sandwich. Tender, slow-cooked beef short ribs are the star of this culinary masterpiece, marinated to perfection in our signature blend of sauces and spices. Nestled between mini baguettes, the succulent short rib meat practically melts in your mouth, delivering an explosion of flavors with every bite.
Servings: 6 Sandwiches
INGREDIENTS
- 4pounds ( 1 1/4 inches thick) beef short ribs
- Salt
- 1 tablespoon olive oil
- 5 large white onions, peeled (divided use)
- 3 large garlic cloves, peeled and smashed
- 3 cups low sodium beef broth
- 1 tablespoon Worchestershire Sauce
- 1 tablespoon soy sauce
- 6 mini baguettes
- 1 1/2cup shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
- Sliced pickled jalapenos
- Roasted Tomatillo salsa
INSTRUCTIONS
- Trim off any excess fat from the tops of the short ribs and generously salt all sides. Heat the oil in a stovetop-rated slow cooker liner (see testing notes below) over medium-high heat. Saute the short ribs in batches until well browned on all sides, about 6 minutes per batch. You can hold the finished ribs on a rimmed baking sheet until all the batches are done. Whether you're using the slow cooker insert or a skillet, pour off all the fat from the bottom of the pan and reserve.
- Place the browned short ribs into the bottom of the slow cooker. Roughly chopped 2 onions and add them to the pot along with the smashed garlic cloves, beef broth, Worcestershire and soy sauces. Place the lid on top and set the slow cooker on high and the timer for 6 hours.
- Slice the remaining 3 onions into 1/4-inch slices. Using the reserved pan dripping from browning the short ribs, add 1 1/2 tablespoons to a very large (12-inch) skillet set over medium heat. Once hot, add the onions and stir to coat. Cover the pan and cook for 15 minutes until the onions have softened. Remove the cover and stir occasionally for about 30 more minutes until the onions have caramelized. Cool and refrigerate until you're ready to assemble the tortas.
- Preheat the oven to 375 degrees.
- Once the meat is done, remove it to a rimmed baking sheet. When it has cooled down enough to handle, discard the bones and shred the meat taking care to remove any excess fat. Strain the juices that are left in the bottom of the slow cooker and skim off any fat. Place the shredded meat and 3/4 cup of the strained juices in a 10-inch skillet. (If you're working ahead, you can wrap the meat and juices and refrigerate or freeze for later use.) Place the skillet over medium heat and stir until the meat is heated through, about 4 minutes. Taste and season with additional salt, usually about 3/4 teaspoon.
- Slice the baguettes lengthwise and place on a rimmed baking sheet. Add a layer of meat to the bottom of each of the sandwiches, top with the caramelized onions and the shredded cheese. Replace the tops and place in the oven for 10 minutes or until the cheese has melted and the tortas are warmed through. Remove the tortas to a platter, lift the tops off and add the pickled jalapenos and a drizzle of the salsa. Replace the tops and serve immediately.
