lunch · everyday
Steak-sauce glazed short rib sandwich
Fall-apart braised short rib, roasted with a steak-sauce glaze and piled on a sesame bun with spicy pickled tomatoes.
- Time
- 240min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat, sesame and fish.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Season the short ribs with salt and pepper, ideally the night before.
-
2
Heat the oven to 150°C (300°F). Brown the beef in oil in a Dutch oven, add the onion and garlic, then the stock. Cover and braise 3 hours until very tender.
-
3
Make quick pickles: warm the vinegar with the sugar, a pinch of salt and the chili flakes, pour over the tomatoes and leave 30 minutes.
-
4
Lift out the beef. Mix the steak sauce, Worcestershire, brown sugar and 4 tbsp of the braising liquid.
-
5
Turn the oven to 220°C (425°F). Brush the beef with the glaze and roast 10-15 minutes, glazing twice, until sticky.
-
6
Toast the buns, spread with mayo, and slice or pull the beef onto them. Top with pickled tomatoes.
