Short Rib Sandwich
Makes 4 Servings
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DRINK PAIRING | |
|---|---|---|
| Belgian Dark Ale (such as St. Bernardus ABT 12) or Bitburger Pilsner (Germany) | ||
Slow-roasting pork or wild boar ribs on the grill gives them a tougher, chewier texture than braising…but some people prefer that. The spice rub we’ve used here is sweet up front, with a building heat in the back.
Rich and tender braised shortribs served on a buttery brioche bun topped with sweet slow-caramelized onions and sour-crisp tzatziki sauce. In other words: heaven on a bun.
INGREDIENTS
- 2 medium Onions, sliced thin
- 4 Brioche Buns
- 1 ½ lbs Short Ribs (we recommend grass-fed beef short ribs), braised according to this Braised Short Ribs Recipe
- 1 cup of the leftover Braising Liquid
- Plus: Tzatziki Sauce
DIRECTIONS
2
Remove the bones, silver skin and any other tough tissue from the braised short ribs. Shred the meat.
3
Add the meat to a frying pan with the braising liquid and bring it to a simmer.
4
Reduce the liquid down to a glaze.
5
Toast the brioche buns.
6
Put a healthy portion of the short rib meat on each bun, topped with the caramelized onions and tatziki sauce. Serve.
7
Comments 2
That looks amazing. If I come and visit you next time I’m in Seattle, could I please have one?
Let us know next time you plan to be in Seattle, Olga … if we can get the stars to align, we will schedule a photo shoot and we’ll invite you to the feast…