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Short rib sandwich

Published: May 6, 2018 at 11:56 AM

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Serves 4

A little effort

Total time: 3 hrs and 30 mins

+ resting

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Packed with meltingly tender short ribs and creamy blue cheese this epic crispy baguette sandwich takes lunch to a whole new level. This makes four quite hefty sandwiches so you could split one and share with fries if you like or, if you are having a party, cut into smaller bite-sized sections

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Want to try a weekend baking project? Make your our baguettes to use for this sandwich.

Ingredients

Nutrition

• 4 demi-baguette

  halved lengthways (we used baked Chateau Blanc frozen demi-baguettes from Ocado)

• 8 tbsp horseradish sauce

  (or dijon mustard, if you’d prefer)

• 150g blue cheese

  sliced

• a handful rocket

  dressed

SHORT RIBS

• 1 tbsp vegetable oil

• 1kg beef short ribs

  single rib portions (see notes below)

• 1 onion

  chopped

• 1 stick celery

  roughly chopped

• 1 medium carrot

  roughly chopped

• 8 cloves garlic

  smashed

• a few sprigs thyme

• 250ml red wine

• 250ml beef stock

  (see notes below)

• 1 ½ tbsp Worcestershire sauce

• a small handful flat-leaf parsley

  finely chopped

• 2 shallots

  finely chopped

Nutrition: per serving

• kcal979
• fat38.5g
• saturates17.4g
• carbs98.2g
• sugars9.4g
• fibre7.2g
• protein44.6g
• salt4.6g

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Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. Heat the vegetable oil in a casserole, season the short ribs and brown for 2-3 minutes on each side or until really caramelised. Remove from the pan and add the onion, celery, carrot, garlic, thyme and some seasoning. Cook gently for 5 minutes, scraping the bottom of the pan to stop it sticking.

• step 2

  Pour in the red wine and beef stock, return the short ribs, put on a lid and cook in the oven for 2 hours, basting the meat halfway. After 2 hours, remove the lid and cook the beef for another hour until meltingly tender.

• step 3

  Remove the beef onto a plate and cover with foil to rest for 20 minutes. Put the casserole on the hob and simmer the liquid for 3-4 minutes or until it is reduced slightly but not thick. Strain through a fine sieve into a jug, allow it to settle for 5 minutes then spoon off the excess fat. Pour the gravy into a pan, add the Worcestershire sauce, parsley and shallot, and keep warm.

• step 4

  Remove the bones from the beef – it should be so tender that the bones pull out easily. Use two forks to shred into pieces, season and spoon over some of the gravy. Put in a pan and reheat until piping hot. Spread the baguettes with horseradish sauce, top with the beef, then the blue cheese and rocket. Ladle the gravy into individual serving bowls for everyone to dip their sandwiches into.

Butchers and most supermarkets sell beef short ribs. They are usually cut into smaller single ribs for ease of cooking.

Use good-quality, fresh beef stock – get it from your local butcher or a supermarket, if you don’t have homemade.

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