Braised Short Rib Club
Rich and impossibly moreish, this braised short rib recipe is a masterclass in indulgent comfort food.
Ingredients
Method
1) Preheat oven to 160C/Gas 3. Season ribs with salt and pepper and sear in a very hot saucepan with a dab of olive oil. When ribs are caramelised all around, remove the ribs and saute the garlic.
2) Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 1/2 hours or until the ribs are fork tender.
3) Remove ribs and let cool, pick meat from the bones and reserve the meat. Mix all ingredients well in a stainless steel bowl and refrigerate.
Remoulade:
Combine the the ingredients in a small bowl. Cover and refrigerate until ready to use.
Assembly:
Toast three slices of bread and evenly spread 1 tablespoon of the remoulade on each slice. Place a few spoonfuls of meat on one slice of bread and top with another slice. On top of that, place two pieces pancetta, one piece of red pepper and a small bunch of watercress. Top with another slice of bread. Place two toothpicks in the sandwich and slice on a bias. Repeat for remaining three servings.
This braised short ribs club sandwich is the ultimate upgrade to the American diner classic!
Classic club stand aside. There’s a new sandwich in town! Think slow-braised short ribs, simmered until they’re fall-apart tender in red wine, garlic, and rich beef stock, tucked between layers of toasted bread, crisp pancetta, tangy remoulade, and roasted red pepper. It’s part sandwich, part soul-hugging sensation!
The secret to this serious sandwich is the braised short rib recipe. And the best bit is that you don’t have to be an old-school Louisiana pitmaster to get these ribs spot-on. Seared in olive oil, the ribs are seasoned with salt and pepper, then bathed in red wine and stock until they reach that glorious ‘melt at the mere thought’ stage! Once the braised short ribs are shredded, it’s soft and savoury - the kind of flavour that makes conversation stop mid-bite.
Next comes the remoulade (a fancy name for a sort of burger sauce!) It’s a creamy, lemon-spiked mayo-based spread with chopped capers and a cheeky pinch of cayenne pepper for Southern soul! Slather it generously over toasted slices of sourdough, brioche, or even a classic white loaf - whatever your bread of choice, just make sure it’s got a good crunch. Then pile this short rib sandwich high, add smoky pancetta or streaky bacon, a strip or two of roasted red pepper, and a handful of fresh watercress. If you want an even bigger bite, add tomato and lettuce for the classic diner touch.
Serve your braised short ribs with a side of hot, golden French fries or crunchy crisps with Parmesan and herbs, and don’t forget a pickle and creamy slaw on the side.
Our braised short rib recipe is a family favourite, and if you’re looking for more tasty toasties, how about classic Cuban steak sandwiches, irresistible Italian beef sandwiches, or the outrageously indulgent crunchy Monte Cristo!
