This simple short rib sandwich builds upon the rich flavors of this braised grass-fed short ribs recipe with caramelized onions and tangy tsatsiki sauce. You can braise the short ribs ahead of time and stash them in your fridge for quick sandwiches later.
Drink Pairings: German Pilsner or Belgian Dark Ale
Ingredients Servings: 4
- 1 1/2lbs Grass-fed Beef Short Ribs
- 4 Burger Buns (Brioche highly recommended)
- 2 medium Onions
- 3 cups shredded Napa Cabbage
- 3 Garlic Cloves
- 2 T chopped Parsley
- 2 T chopped Dill
- 1 ¼ cup full-fat Yogurt
- 1 Lime’s Juice
- Salt & Pepper
Braise the short ribs according to this recipe & let them cool completely (this can be done a day or two in advance). Reserve 1 cup of the braising liquid for reheating.
Make the Tsatsiki Sauce – Mince the garlic cloves. Combine them in a bowl with the cabbage, herbs, yogurt, lime juice, salt and pepper. Stir to combine. The sauce can be made up to several hours ahead and stored in the refrigerator.
Peel & thinly slice the onions. Slowly cook them in an oiled frying pan over medium heat, stirring rarely, until the onions have a golden brown color and are quite sweet. This will likely take up to an hour. Don’t rush them by turning up the heat, they might become bitter.
Pull the bones and any silver skin from the cooled short rib meat. Add the meat and reserved braising liquid to a frying pan and heat to a simmer. Cook until the braising liquid has reduced to a glaze consistency.
Toast the buns.
Spread the bun tops with tsatsiki sauce. Top the bottoms with the short rib meat and caramelized onions. Serve.