I was at the butcher getting my hubby and I some Filet when I noticed these beautiful short ribs and remembered a short rib sandwich I had last summer at the Finger Lakes. It’s amazing how food connects to memory, don’t you think? So I couldn’t resist and two days later we were eating short rib sandwiches in the most delicious Au Jus!
Short Rib French Onion Sandwich with Au Jus
4 short beef ribs
3 cans beef consommé
1/2 cup dry white wine (Pinot Grigio)
2 thinly sliced onions
2 cloves of garlic diced
1 tsp onion powder
1 tsp garlic powder
8 slices sourdough bread
salt & pepper
1 Tbs vegetable oil
Season the ribs with salt & pepper evenly on all sides. Leave out on a cutting board with the seasoning for at least an hour, two would be better; this process is like a dry brine. Heat the oven to 350°F. Pour the oil in a cast iron skillet that has a lid. Sear the meat on all sides. Remove from the pan and reduce the heat to medium. Add the onions and garlic and sauté for a minute or two. Add wine and allow to reduce. Next add the onion powder and garlic powder. Return the ribs to the pan and add the consommé. Cover and cook in the oven for 2 1/2 to 3 hours until the meat is falling off the bone. Remove the bone, remove whatever fat you can and shred with two forks. Purée the remaining sauce and serve on toasted sourdough bread with the sauce for dipping. Delicious!
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