Braised Short Rib French Dip Recipe

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

Add Remaining Ingredients

Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and braise for 3-4 hours until the meat is tender and falling off the bone.

Shred the Meat

Once cooked, remove the short ribs from the pot and shred the meat using two forks. Discard bones and excess fat.

Strain the Liquid

Strain the braising liquid into a bowl, discarding the solids. You will use this for the au jus.

Mix the Sauce

In a bowl, combine prepared horseradish, mayonnaise, lemon juice, and salt. Mix well until smooth and creamy.

Prepare the Sandwiches

Slice the Italian loaves in half. Fill each half with shredded short rib and drizzle with au jus. Spread horseradish sauce on the top half of the bread.

Serve

Serve the sandwiches with a small bowl of au jus on the side for dipping.