Recipe of the Month - Braised Short Rib Sandwich
This month, we will be sharing the recipe to our personal favorite, the tender and savory Braised Short Rib Sandwich. To ensure freshness and quality, we use local meat from our friends at Bear Creek Farm. We top our sandwich with free-range egg, pickled carrots, and dijonnaise at the bakery. Get creative with your toppings at home and be sure to tag us on social @dandrewsbakery.
Braised Short Rib Sandwich
All served on our fresh, homemade focaccia bread, our sandwiches are great by themselves or paired with any of our soups or salads. Many of our sandwiches are also available catering-style, perfect for your next lunch meeting!
Braised Short Rib Sandwich
5 pounds of boneless short rib or 6 pounds of bone-in
Lite soy sauce - 2 3/4 cups (681 grams)
Rice Wine Vinegar - 1 3/4 cups (425 grams)
Sugar - 2 1/2 cups (510 grams)
Pineapple Juice - 1/2 cup (122 grams)
Mexican Coke - 1/2 bottle
Combine all with a whisk. The pineapple juice is used for its tenderizing effect on the meat. Coke is used to achieve that extra caramelized flavor we prize. David prefers using Mexican Coke because it contains real sugar.
We sear the short rib before cooking. Salt and pepper generously all sides. You can either grill each side for a few minutes or you can sear in a pan with grapeseed oil.
Once all sides are seared, we put into a deep pan, cover with the braising liquid. Top off with water (as much as 2 cups) so the meat is slightly submerged in the liquid (although they do tend to be buoyant).
Cover tightly in aluminum foil and place in a 350-degree oven for 2 hours.
Take out the short rib, turn them over, cover again and bake for another hour. They are ready when they almost fall apart.
Let rest overnight in the liquid.
We cut the short rib in slices, against the grain, to achieve extra tenderness. Enjoy!