Famous 48’s executive chef Rob Wagner is an unabashed lover of short ribs. So when he was putting together the new Old Town restaurant’s tavern-themed menu, he included a short rib entree for dinner and a short rib melt for lunch.
The sandwich is a big hit for Famous 48 – second only to the popular Nashville hot chicken sandwich, Wagner says. It’s not a difficult sandwich to make at home, but you have to be willing to devote seven hours of oven roasting time to achieve tender, pull apart, melt in your mouth short ribs.
Famous 48 Short Rib Melt Sandwich
6 oz. short rib
2 slices sourdough bread
2 tbsp. caramelized onions
1 tbsp. roasted jalapeños
1.5 oz. provolone cheese
4 oz. short rib jus
Onions: Slice onions thinly. Saute in butter or olive oil. Season with salt and pepper. Cook until the onions are browned to bring out the sweetness . Deglaze with red wine.
Jalapeños: Cook on grill until all sides are brown. Place in a pan and cover with plastic wrap for 15 minutes to steam. Peel the skin off jalapeños and cut.
Short rib: Sear the short rib in olive oil with salt and pepper. Place in pan. Sautee 2-parts onion, 1–part carrot and 1-part celery. Deglaze with red wine. Place in pan with short rib. Pour chicken stock or water in pan and then cover with foil. Cook 7 hours in oven at 250 degrees. Save the pan drippings for jus. Shred the meat.
To make sandwich:
Butter and grill sourdough bread. Place short rib on sourdough bread and top with caramelized onions, roasted jalapeños and provolone cheese. Cut sandwich diagonally. Serve with short rib au jus for dunking.
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