KOREAN BBQ SHORT RIB SANDWICH
Provided by Food Network
Categories main-dish
Time P5DT3h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- Preheat a flat-top or griddle to 350 degrees F.
- Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute.
- Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll.
- Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad.
- Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours.
- Place the cabbage in a nonreactive lidded container.
- Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature.
- Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well.
- Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days.
- Place the peppers in a nonreactive lidded container.
- Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days.
- Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use.
SHORT RIB SANDWICHES
Steps:
- Preheat oven to 300 degrees.Salt and pepper the short ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the short ribs on all sides over about 2 minutes. Remove to a plate. Reduce heat to medium high. Add onions, carrots, and garlic and stir to start cooking. After a minute or two, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top. Once it's hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but that's okay.) Reheat on the stovetop, then shred the short ribs. Toast the baguette until warm, then split down the middle. Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top. Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife. Serve immediately!(If you don't have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)Variation: Melt brie cheese on top of the sandwich!
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
If you are a grilled sandwich fan and you are a meat lover, this will not disappoint! This recipe inspires me to make short ribs more often just so I can have the left over meat for this delicious grilled sandwich. I first saw the original version of this sandwich on Oprah when chef Govind Armstrong, of the restaurant Table 8, made this for Oprah on her show. Oprah's friend Gayle flew 2,000 miles to California just to try this sandwich that she had heard about. I look forward to trying the original version some day, but for the meanwhile, here is the version that we enjoy at our house.
Provided by Shae2138
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt about 1 tbs of the butter and 1 tbs of olive oil in skillet. Cook sliced onions until golden brown and starting to caramelize. Remove from skillet and set aside.
- Meanwhile, warm your pulled short rib meat just enough to take the chill off of it if you have been storing it the fridge. Toss pulled short rib meat in just enough BBQ sauce or Italian dressing to give it a light coat. You don't want it to be dripping with wetness and overpower the flavors that are already there. This step is optional for those who wish to enhance the flavor of the meat, if desired.
- With skillet at a medium-low heat, or panini maker ready to go, place sliced bread, butter side down, and then begin to build your sandwich by placing sliced cheese, caramelized onions, a generous portion of pulled short ribs, sliced cheese again if desired, and finally top it with another slice of bread, buttered side up this time.
- If using a skillet you might want to use a press on your sandwich. Cook sandwich to desired shade of golden brown on each side; 3 to 4 minutes per side using skillet, about 4 minutes on panini maker (depending on your heat settings and/or panini maker).
- Place completed sandwiches in a warm oven on a stone or pan to keep warm while cooking other sandwiches.
Nutrition Facts : Calories 1257.1, Fat 73.7, SaturatedFat 30.3, Cholesterol 136.9, Sodium 1274.3, Carbohydrate 103.4, Fiber 6.3, Sugar 2.1, Protein 41.8
GRILLED CHEESE AND SHORT RIBS SANDWICH
This recipe is from the lounge area of the Govind Armstrong's Table 8 restaurant in Los Angeles. Because it is not served in the dining area, people often sneak out to the lounge just to order this sandwich. It was featured on Oprah and is from the cookbook, Small Bites, Big Nights.
Provided by cookiedog
Categories Lunch/Snacks
Time 5h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F.
- Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet (see below) and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
- After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
- Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
- To prepare each sandwich, begin by preheating the oven to 350°.
- Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
- In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven. After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.
- For the Sachet/Bouquet Garni.
- For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
SLOW-COOKER SHORT RIBS SANDWICH
Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become. Here's a quick recipe to tempt your taste buds, served with it's own condiment. Time does not include slow cooking. I will prepare this in my slow cooker the night before, plop in the cooker the next day and forget about it. Voila, dinner is ready in 10 minutes.
Provided by Vseward Chef-V
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in slow cooker; top with onion wedges.
- Combine wine, garlic, Worcestershire sauce and 1 tsp salt in small bowl; pour over ribs. Cover and cook on low 9-12 hours or until meat is very tender and falls away from bones.
- Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.
- With tongs or slotted spoon, place ribs and onions in shallw pan; remove bones and fat.
- Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use.
- Place meat in rolls; top with sauce.
Nutrition Facts : Calories 1419.7, Fat 117.3, SaturatedFat 51.6, Cholesterol 242.5, Sodium 909.1, Carbohydrate 28.6, Fiber 1.4, Sugar 4.9, Protein 48.6
SLOW-COOKER BEEF SHORT RIB MINI SANDWICHES
Sit back and relax while your slow cooker does the work on these Slow-Cooker Beef Short Rib Mini Sandwiches. Enjoy the juicy flavors of our beef short rib recipe for a finger-licking experience.
Provided by My Food and Family
Categories Beef
Time 6h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix first 5 ingredients and 1 Tbsp. vinegar until blended.
- Cut meat into 12 pieces. Place in slow cooker; cover with half the barbecue sauce mixture. Top with onions. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Transfer meat and onions to large bowl; discard cooking liquid from slow cooker. Pour remaining barbecue sauce mixture into microwaveable bowl; cover with waxed paper. Microwave on HIGH 1 min. or until warmed. Add to meat mixture; toss to evenly coat.
- Combine broccoli slaw, mayo and remaining vinegar. Fill buns with meat mixture, Singles pieces and slaw just before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
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- Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
- Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.
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