A boneless rib sandwich made with braised short ribs, sweet caramelized onions, melted brie and wine jelly all on a buttered toasted brioche bun. Your man will think you are a goddess!
Hot damn these boneless rib sandwiches are GOOD! The meat is super tender and beefy, the onions are sweet, and the cheese is all melty and delicious. The bun is buttery and toasted but soft in the inside. The wine jelly gives a hint of sweetness that we love.
These sandwiches had the boys swooning and asking for more. They had us swooning too, for that matter. These babies aren’t just for boys. But our men love a meaty, beefy, cheesy sandwich and this boneless rib sandwich is just that.
These short rib sandwiches start with rich and meaty beef short ribs braised in wine. Now if you want to be really smart, like us!, you will make double the short ribs that you need for these sandwiches and serve half with mashed potatoes for a fancier meal and then save half to make these sandwiches for another occasion.
Debbie and I made these sandwiches a couple weeks ago when Kevin and I went out to her new house for the afternoon and dinner. We had another friend, Nick, join us as well as another couple, Bill and Michelle. We made these short rib sandwiches for the boys in the afternoon and had the short ribs with mashed potatoes for dinner outside on the deck later on. See…. smart! 🙂
This boneless rib sandwich would be great for a game watching party. A little more upscale for guests but super easy to make lots of provided that you make enough meat! Think one to one and a half short ribs for each sandwich if you want them piled high with beef.
OR… if you made them into sliders, you would get a whole bunch with this short rib recipe below. As sliders, they would have a place as appetizers at any upscale dinner party! For an awesome little slider buns, check out this homemade slider bun recipe. So damn good!
Tools to Make this Boneless Rib Sandwich even Easier:
- Le Creuset Braising Pot – the cream of the crop. I got one of these as a wedding gift and I love love love it! Thanks Gary and Kathy!
- Lodge Braising Pot – a solid cast iron braising pot with a lid. Way less expensive than Le Creuset, but also a high quality option.
You don’t have to use enameled cast iron for this or regular cast iron, but both Debbie and I love it! I’ve had many types of cookware over the years and I cant get over the versatility and quality of enameled cast iron and regular cast iron. I never really want to cook with anything else now.
Man Pleasing Boneless Rib Sandwich with Caramelized Onions and Brie
Boneless rib sandwiches made with braised short ribs, sweet caramelized onions, melted brie and wine jelly all on a buttered toasted brioche bun. Your man will think you are a goddess!
FOR THE MARINADE
- 8 lbs beef short ribs about 1 large short rib per sandwich
- 1 bottle red wine cab-sav
- 1 cup beef broth
- 2 sprigs rosemary
- 4 sprigs thyme
FOR THE ROAST
- 1 tbsp salt
- 1 tbsp pepper
- 1 cup flour
- 1/4 cup oil coconut oil, sunflower oil, or other vegetable oil
- 1 cup leeks cleaned and chopped
- 1 cup celery diced
- 1 cup carrots diced
- 5 cloves garlic peeled and smashed
FOR THE CARAMELIZED ONIONS
- 10 cups sliced onions
- 4 tbsp butter
- 1 tsp salt
FOR THE SANDWICH
- 3/4 cup short rib meat
- 1 slice brie we like the rind removed
- 1 tbsp mayo
- 1 tbsp wine jelly or any fruity jelly
- 1/4 cup caramelized onions
- 1 brioche bun
- 1 tbsp butter
MAKE THE MARINADE
Put short ribs facing down in big enough casserole dish add the wine, beef broth, and herbs and marinate for up to 8 hours if you have the time. Separate the ribs and the veggies out of the marinated and save the marinated and pat dry.
(If you don't have the time, skip this step and start with "Cook the Short Ribs") .
COOK THE SHORT RIBS
Heat an ovenproof skillet that has a cover to med heat and wait till it gets nice and hot. Don't put in the oil yet. Salt and pepper the ribs liberally then coat the ribs with the flour. Add the oil to the pan when its hot and sear ribs on all sides till they are nicely brown doing only a few at a time. Transfer to plate and repeat till all the ribs are seared (this can take 3-5 mins per side).
Add all the veggies to the same pan and sauté for 4-5 mins. Add the ribs back to the pot and then pour the marinade in. Cover and cook for 2 - 4 hours over low heat. Check the ribs after 2 hours and see if they fall apart nicely. If not, recover and cook for another hour. Then check again. Check every hour to see if there is still liquid. If it's looking dry, just add a little liquid.
When they are done, remove the ribs from the pan and let them cool a little. Then remove the bones and separate the meat from the big chunks of fat. Shred the meat into bite sized chunks and set aside.
MAKE THE CARAMELIZED ONIONS
While the meat is cooking, heat a large skillet over medium heat. Melt the butter in the skillet and then add the onions and sprinkle the salt. Turn the heat down to low.
Cook on low until the onions are nice and brown and sweet. This can take 30 -60 mins.
MAKE THE SANDWICHES
Preheat your broiler.
Butter the brioche buns and place them in a hot skillet, butter side down. Grill until they are nicely browned. Add the mayo to one side and the wine jelly to the other. Place the bottom half of the bun on a baking tray. Pile the short rib meat on the bottom half and place the brie cheese on top so the meat is covered.
Broil the meat and cheese covered buns under the broiler until the cheese is melted. Take them out and top with the other half of the bun.