Braised short rib club

  • Preparation Time150 mins
  • Serves4
  • DifficultyEasy

For the braised ribs

2 (340g) raw beef short ribs
Salt and freshly ground black pepper
Olive oil
6 sliced garlic cloves
225ml red wine
500ml veal or beef stock

For the remoulade

4 tbsps mayonnaise
2 tbsps lemon juice
1 tbsps chopped capers
Pinch cayenne
For assembly:
12 slices of your bread of choice, preferably brioche
4 tbsps remoulade
Rib meat
8 slices cooked pancetta
1 roasted red pepper, quartered
1 bunch watercress, picked, cleaned
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.

Combine the the ingredients in a small bowl. Cover and refrigerate until ready to use.

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.

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