| Level: | Intermediate |
| Total: | 4 hr 10 min |
| Active: | 1 hr 45 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 4 hr 10 min |
| Active: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- 4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons vegetable oil
- 3 carrots, peeled and chopped
- 2 cloves garlic, smashed
- 2 yellow onions, roughly chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 4 croissants, sliced in half horizontally
- Horseradish mustard
- 4 large eggs, cooked sunny side up
- 2 cups Homemade Sour Cream and Onion Chips, recipe follows
- 1/4 cup plus 1 teaspoon kosher salt
- 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
- 8 cups peanut oil
- 3 tablespoons buttermilk powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon sugar
- 3 tablespoons minced fresh dill
Instructions
- Preheat the oven to 300 degrees F.
- Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
- Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). Remove the meat from the bone and cut in half horizontally to fit on the croissant.
- For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant. Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce. Top with a fried egg and then a nice pile of the chips. Repeat with the remaining ingredients.
- Do not cut and do not exceed 3 of these a day — one for B, one for L and one for D. You can even sneak a bite for the other “D.”
- Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
- Heat the oil a large Dutch oven to 350 degrees F.
- In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
- In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
- Hold them in semi-airtight container for a few days, if you can stand it that long.
Reviews
This sandwich is genius. I loved the chips and it was very easy to make them. I have stopped recording several of my past favorite shows and Jeff is ranking at the top now. I love this guy, soooo funny and fun to watch. Have you ever tried stand up comedy Jeff? Trisha’s Southern Kitchen is another favorite of mine. What’s more fun than good food? Laughing while you watch the masters at work and recipes are mostly ingredients that you have on hand. I do wish I could get good meats like Jeff does but such is life. I’m a west coast dweller so my trade off is good fresh fish.
I made this version of beef short ribs and they were fantastic! The family ate it all up. I did have to buy 7 bone-in short ribs because my local store cuts theirs a little smaller than the recipe states, about 2 x 2 1/2 in instead of 3 x 3 1/2 in (I just told the butcher 3 pounds. Prepared the meat as directed and it definitely was fall off the bone tender. This recipe is a keeper!
I made this for my husband for Fathers Day. This sandwich is AMAZING. My husband is a “Sandwhich King” and he has placed this sandwich is in top 5 of all times. DELISH!
Hands down, THE BEST SANDWHICH EVER. It was so good, we didn’t have leftovers. Oh, and save some of the “gravy” for the next morning. I made breakfast sandwiches without the short ribs and chips, but added sausage patties (sliced in half, across the circumference and it was to die for!!
Made Jeff Mauro’s Short Ribs for Sunday dinner and they were AWESOME! Great recipe with lots of flavor. I can’t wait to have the leftovers tomorrow. The whole family loved them.
I just did the short ribs, but it was just absolutely DIVINE! Every bite was scrumptious, and I could drink the gravy. We loved every single bite, and we were so anxious to have the leftovers the next day!! (Btw, I did part short ribs & part beef stew meat because that’s what they had available at the store. Every piece was delicious!