Short Rib Dip Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Sear ribs

Heat vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear short ribs in batches, 2–3 minutes per side, until deep brown. Transfer seared ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, chopped carrot, and celery to the pot; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze and braise

Pour in dry red wine to deglaze, scraping up browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. Return short ribs to the pot. Add beef stock until ribs are about two-thirds submerged. Add bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise 2.5–3 hours, until meat is fork-tender and pulling away from the bone.

Rest and shred

Remove pot from oven. Transfer short ribs to a tray and let rest 10 minutes. Strain braising liquid into a heatproof container, reserving solids for optional tasting; skim fat from the surface if desired. Using two forks, shred short rib meat, discarding bones and excess fat. Measure out 2 cups of reserved strained braising liquid for the jus and keep the remainder for reheating with meat if desired.

Roast and peel poblanos

Place poblano peppers on a baking sheet and roast under a broiler or directly on a gas burner until skins are charred and blistered on all sides, about 6–10 minutes, turning as needed. Transfer peppers to a bowl, cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off charred skin, remove seeds and stems, and slice peppers into ~1/2-inch strips.

Caramelize onions and warm peppers

In a large skillet, heat butter and olive oil over medium heat. Add thinly sliced onion and cook, stirring occasionally, until softened and golden brown, about 12–15 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Add roasted poblano strips in the last 2 minutes of cooking to warm and combine flavors. Remove from heat and set aside.

Make horseradish cream

In a small bowl, whisk together prepared horseradish, sour cream, mayonnaise, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust horseradish or salt as desired. Refrigerate until ready to assemble.

Warm shredded short rib

Place shredded short rib meat in a saucepan with 1/2 to 1 cup of the reserved braising liquid (or jus) and gently warm over low heat until hot and moist, 5–7 minutes. Stir occasionally to incorporate any gelatinous bits into the meat for richness.

Prepare baguettes

Slice each baguette lengthwise but not all the way through, creating a hinge. Lightly butter the cut faces with softened butter. Heat a skillet or griddle over medium heat and toast the cut sides until golden and crisp, about 2–3 minutes per side. Alternatively, place under a broiler for 1–2 minutes, watching carefully.

Assemble sandwiches

Spread a generous layer (about 1–1.5 tbs) of horseradish cream on the inside bottom half of each toasted baguette. Pile warm shredded short rib evenly between the two baguettes (about 3/4 to 1 lb meat per sandwich depending on how hearty you want it). Top the meat with a layer of caramelized onions and roasted poblano strips. Lay 4 slices of provolone cheese over the filling per sandwich. Close the baguette and, if desired, place on the warm skillet for 1–2 minutes to slightly melt the cheese and press the sandwich together.

Slice and serve

Cut each assembled sandwich in half crosswise to create two hand-held portions. Serve immediately with a small bowl (about 1/4–1/3 cup) of warm house-made beef jus for dipping and an extra dollop of horseradish cream on the side if desired.

Finish and thicken jus

Pour 2 cups of the reserved strained braising liquid into a small saucepan and bring to a gentle simmer over medium heat. In a small bowl, whisk cornstarch with cold water to make a slurry. Whisk slurry into simmering braising liquid a little at a time until the jus thickens slightly to a coating consistency, about 1–2 minutes. Do not over-thicken—aim for a thin gravy suitable for dipping. Season to taste with salt and pepper and stir in chopped parsley if using. Keep warm until serving.