Go Back
–+ servings
Print Pin

Guinness Braised Short Rib with Carolina Mustard Sauce Sandwich

Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 sandwiches

Ingredients

The Sandwiches

  • 2 lb beef short ribs
  • 2 tsp salt
  • 2 tsp pepper
  • 1/4 cup flour
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp chopped garlic
  • 1 tall boy guinness
  • .5 cube beef bouillon
  • 1 cup water
  • 3 medium onion sliced
  • 1 medium onion diced
  • 4 slices gruyere cheese
  • 4 kaiser roll
  • 1 tbsp worcestershire sauce

The Sauce

  • 1 cup mustard
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/2 cup cider vinegar
  • 1 tbsp chipotle hot sauce or minced chipotle in adobo sauce
  • 2 tsp worcestershire sauce

Instructions

The Sandwiches

  • Lay out the ribs and season both sides with salt and pepper
  • Toss the ribs in the flour til fully coated
  • Heat the butter and olive oil on medium in a large pot til melted
  • In batches, brown the ribs on all sides in the pot. 3-4 minutes per side. Set the ribs aside as they're browned.
  • When all ribs are browned and removed from the pot, add the chopped onion and garlic and saute for 3-4 minutes til the onions are soft.
  • Add the beer, water and beef bouillon to the pot and scrape the bottom with a spoon. Bring the liquid to a boil then reduce to medium low. Add the ribs to the broth, cover and braise for 2.5 hours
  • When there's an hour left for the ribs begin caramelizing the onions.
  • When the ribs are done remove them from the pot along with any bones that might fall out. Add the Worcestershire sauce to the pot, whisk to combine and simmer for another 30 minutes, whisking occasionally and adjusting seasoning to taste with pepper.
  • Remove all the bones from the meat then loosely chop and set aside.

The Mustard Sauce

  • When the ribs have about 30 minutes left combine all the sauce ingredients in a small sauce pot. Simmer on low for 15 minutes, whisking frequently then remove from heat and allow to cool.

The Sandwiches

  • Half the buns and butter. Toast in the oven under the broiler.
  • Toss the meat in some of the gravy. Enough to liberally coat, but not be dripping.
  • Portion the meat onto the bun bottoms, top with the cheese and return to the broiler til the cheese has fully melted 1-2 minutes.
  • Top the sandwiches with the caramelized onions and mustard sauce. Cut in half and server