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5 from 3 votes

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!
Course Main or Appetizer, Sandwich
Cuisine Canadian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 631kcal
Author Julie & Debbie



  • 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


  • 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


  • 10 cups sliced onions
  • 4 tbsp butter
  • 1 tsp salt


  • 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



  • 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") .  


  • 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. 


  • 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.  


  • 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. 


Serving: 1sandwich | Calories: 631kcal | Carbohydrates: 36g | Protein: 19g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 549mg | Potassium: 320mg | Fiber: 1g | Sugar: 12g | Vitamin A: 415IU | Vitamin C: 5.6mg | Calcium: 140mg | Iron: 2.4mg