Braised Short Rib Sammy with Dijon-Cherry Aioli

Braised Short Rib Sammy with Dijon-Cherry Aioli
16 servings


Ingredients Weights Measures
Short Ribs
flour - -
kosher salt and black pepper - -
beef short ribs, trimmed of excess fat - -
olive oil - -
onions, medium dice - -
carrots, medium dice - -
celery, medium dice - -
garlic cloves, minced - -
orange peel, cut into strips - -
lemon peel, cut into strips - -
dry red wine - -
veal stock - -
fresh thyme sprigs - -
bay leaves - -
Cherry-Mustard Aioli
dried cherries - -
garlic cloves - -
olive oil - -
KRAFT MAYO Real Mayonnaise - -
GREY POUPON Classic Dijon Mustard - -
GREY POUPON Country Dijon Mustard - -
Crispy Shallots
flour - -
kosher salt - -
coarse ground black pepper - -
large shallots, thinly sliced - -
buttermilk - -
Short Rib Sandwiches
ciabatta sandwich rolls (4 oz.), split - -
smoked Gouda cheese slices (1/2 oz. each) - -
oil-packed sun-dried tomato halves, drained - -


SHORT Ribs: Season flour with salt and pepper. Dust ribs with flour mixture. Heat oil in large braising pan. Add ribs; cook until evenly browned. Remove from pan.

ADD onions, carrots and celery to pan; cook until caramelized. Add garlic and fruit peels; cook 2 min. Deglaze pan with wine; simmer 2 min. Add remaining ingredients. Return ribs to pan. (Liquid should cover ribs halfway in pan.) Cover.

BAKE in 300ºF-convection oven 3 hours or until meat begins to fall off bones. Remove ribs from pan; cool. Remove meat from bones; shred meat. Discard bones.

STRAIN braising liquid; discard vegetables. Return braising liquid to saucepan; cook 15 min. or until slightly thickened, skimming fat occasionally. Return meat to liquid; keep warm.

CHERRY-MUSTARD Aioli: Cover cherries with boiling water. Let stand 5 min.; drain.

MEANWHILE, saute garlic in oil until golden brown; cool.

PROCESS mayonnaise, mustards, cherries and garlic (with oil) in food processor until well blended. Refrigerate until ready to use.

CRISPY Shallots: Mix flour, salt and pepper. Dip shallots in buttermilk, then in flour mixture.

COOK in 350ºF-deep fryer 2 to 3 min. or until golden brown. Drain well.

FOR each serving: Spread bottom half of 1 roll with 2 Tbsp. Cherry-Mustard Aioli; cover with 4 oz. meat, 2 cheese slices, 3 tomato halves, 1 oz. Crispy Shallots, 1 Tbsp. of the short rib braising liquid and top of roll.

Kraft Kitchens Tips

Make Ahead
Cherry-Mustard Aioli can be prepared ahead of time. Refigerate up to 3 days before using as directed.
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