<\/p>\n I truly believe there is nothing in this world better than a Beef Short Rib Sandwich.<\/strong> Saucy shredded short ribs covered in melty gruyere cheese and generously dipped in rich au jus \u2013 this is what food dreams are made. <\/em><\/p>\n I don\u2019t know what changed in my biology since having children but I cannot seem to get enough of a beef sandwich. French dip, Philly Cheesesteaks<\/a>, Lasagna hoagie<\/a>, Italian Beefs \u2013 they all send my stomach into a tizzy.<\/p>\n Today\u2019s short rib sandwich started out as a journey to create a classic French dip but pivoted when I found short ribs on sale at the grocery store. Short ribs, while given a fancy reputation are actually much easier and more forgiving to cook than any of the other beef fillings <\/p>\n Short Ribs.<\/strong> Make sure you get bone in. Bones = flavor.<\/p>\n Onion + garlic. <\/strong><\/p>\n White wine. <\/strong>For acidity and flavor. <\/p>\n Beef broth<\/strong>. Low-sodium. <\/p>\n Herbs<\/strong>. A bay leave and fresh thyme <\/p>\n Cornstarch.<\/strong> This isn\u2019t necessary but if want a jus that\u2019s thicker than broth, I like to thicken it with a slurry.<\/p>\n Baguette<\/strong>. I love to use a crispy bread for this. A soft bread will fall apart when dipped in jus. <\/p>\n Cheese. <\/strong>I love to use gruyere but if you want a more philly cheesesteak-style sandwich, you can use provolone. I also think goat cheese would be a nice contrast to the rich beef. <\/p>\n Brown the short ribs.<\/strong> An essential step in building flavor in the sandwich. Don\u2019t be afraid to really brown all sides!<\/p>\n Cook the onions.<\/strong> Saut\u00e9 the onions in the beef fat. Again building flavor. <\/p>\n Braise<\/strong>. Pour in the wine and broth. Add the browned short ribs back in the pot along with the thyme and bay leaf. Pelace in the oven and wait for the magic. <\/p>\n Make your time work for you<\/strong>. Shred the cheese and toast the bread while the short ribs braise. <\/p>\n Assemble<\/strong>. Shred the short ribs and pile the meat high on toasted buns. Cover with cheese and pop back in the oven until melted. <\/p>\n Make the jus<\/strong>. Strain the residual broth. If you want it thicker, make a slurry with cornstarch and beef broth. Whisk the mixture back into the broth. Simmer until thickened. <\/p>\n \t<\/p>\n \t\t\t\tSubstitutions \t<\/p>\n \t\t\t\tTips and Tricks for Recipe Success F<\/strong><\/p>\n![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-12.jpg\")
<\/figure>\nBeef Short Rib Sandwich<\/h2>\n
![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-18.jpg\")
<\/figure>\nWhy You\u2019ll Love This Beef Short Rib Sandwich<\/h2>\n
\n
![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web.jpg\")
<\/figure>\n![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-6.jpg\")
<\/figure>\nIngredients in our Beef Short Rib Sandwich <\/h2>\n
![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-7.jpg\")
<\/figure>\nShort Rib Sandwich Process in a Nutshell<\/h2>\n
![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-9.jpg\")
<\/figure>\n\n
\n\t\t\t<\/h2>\n\n
\n
\n\t\t\t<\/h2>\n\n
![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-15.jpg\")
<\/figure>\n![\"\"](\"https:\/\/www.cookingforkeeps.com\/wp-content\/uploads\/2026\/02\/Short-Rib-Sandwich-Web-18-600x600.jpg\")
<\/div>\nShort Rib Sandwich<\/h2>\n