Leftover braised short ribs make incredible sandwiches. Here’s a great recipe featuring these cooked short ribs.
1 lb. braised Grass-Fed Beef Boneless Short Ribs
1 C Red Wine Vinegar
½ C Apple Cider Vinegar
1 C Water
1 t Salt
2 t Sugar
1 t Black Peppercorns
1 t Coriander Seeds
1 Bay Leaf
1 halved Garlic Clove
1 sprig of Thyme
2 small Red Onions, thinly sliced
1/2 C Heavy Cream
2 t Whole Grain Mustard
1 t Dijon Mustard
Zest of one half Lemon
1/2 t Lemon Juice
Greens (we used Mustard Greens)
- Combine the vinegars, peppercorns, coriander, bay leaf, garlic clove and thyme with 1 cup of water in a small saucepan. Bring the mixture to a boil, then pour it over the sliced onions in a heat proof bowl. Let the mixture cool, then move it to the refrigerator for at least an hour.
- Whip the cream to stiff peaks, then fold in both mustards, the lemon juice, and lemon zest, stirring gently to incorporate. Taste and add salt to your liking (we used ¼ teaspoon). You can also add additional lemon juice if desired.
- Preheat your oven to 250 degrees. Put the short rib in a covered baking dish and bake it until warmed through.
- Cut the baguette into sandwich lengths, then cut those open. Toast them. Spread them with a layer of the cream, top them with your greens of choice, then add the short rib (cut into pieces if necessary) and pickled onions (fished out of the vinegar mixture). Serve.