Open Faced Braised Beef Short Rib Sandwich

Open Faced Braised Beef Short Rib Sandwich Recipe

Open Faced Braised Beef Sandwich with Sautéed Mushrooms and Onions, Lemon Caper Spread, Provolone & Micro Greens

To Begin Let’s Tackle the Short Ribs First:

In A crock pot or Cast Iron Skillet (with Lid) place:

(2) Bone In Beef Short Ribs

(3-4) Boneless Beef Short Ribs

Pour over these your marinade, which includes the following:

1 6oz can Organic Tomato Paste

½ cup Merlot

¼ cup Bragg’s Amino Acid or Soy Sauce

1/3 cup Worcestershire Sauce

1 tblspn Honey Mustard

¼ cup Brown Sugar

1/8 cup olive oil

1 Nice shake of Ground Cinnamon

½ cup Beef Broth (I like Better than Bullion Beef Broth)

Salt/pepper to taste

Several Sprigs of Fresh Rosemary

1 tsp Crushed Garlic

Cook on High heat for about 4 ½ to 5 hours, until falling off the bone and absolutely exquisite

Next Prepare Sautéed Mushrooms and Onions:

(1) Red Onion Thinly Sliced

(1/2) White Onion Thinly sliced

(1) Small container Baby Bella Mushrooms

(1) Small container Button Mushrooms

Sautee these in Olive Oil and Butter, add a few slashes of Chardonnay and salt and pepper to taste, remove from heat when done

Next Prepare the Lemon Caper Spread:

3 Heaping Tblspns of Miracle Whip

4-6 Tsp Capers in Vinegar

½ tsp lemon juice and Pepper

Mix these ingredients together and you have your spread, set aside

Assembly time:

Buy either Ciabatta Bread or Parmesan& Garlic Fochoccia Bread, either will work and both taste yummy.

Slice Bread in half and spread Lemon Caper Sauce over Bread, then place a thin layer of Provolone Cheese on the top and Bake at 425 degrees until melted and bubbly

Take bread from oven and place shredded short rib meat on top, then mushroom and onion sauté and finally top with you micro greens and your set. A lovely Meal or Appetizer