Short Rib Sandwiches

My unbridled love for short ribs is no secret. I’ve written love sonnets about them here before. Short ribs are amazing and beautiful and magical, and while I don’t make them very often, I love them a little more each time I do. For those of you who don’t know about short ribs, they’re pretty much like the most tender, flavorful pot roast you could ever imagine, and they come on a nice, handy little stick. Okay, bone. You get the idea.

I’ve got a couple of other short rib recipes on my site. There’s Short Ribs with Wine and Cream, and there’s Braised Short Ribs with Polenta, and there’s Short Ribs in Tomato Sauce, and trying to decide which one I like better is like choosing between three of my children. I love short ribs any way I can get ‘em.

Last week I had a package of short ribs in the fridge, and I decided to go the sandwich route.

It turned out to be one of the most profoundly wise decisions of my life.

Short ribs! The answer to all of life’s confusion. But a little bit of a warning: these suckers ain’t cheap. Buy them at a supermarket (not a specialty store!) and buy ‘em on sale!

First, preheat the oven to 300 degrees. Then get everything prepped: Mince up 3 to 4 cloves of garlic…

Then peel some carrots, cut them into thin matchsticks…

And dice them up.

Next, dice up some onion!

I love onion and carrot together. And I know celery is supposed to always be a part of this mix…but I’ll be darned if I’m not totally ambivalent about celery. I can take it or leave it. Especially when I don’t have any celery in my refrigerator.

I like to denigrate things I can’t have.

 via:http://thepioneerwoman.com/cooking/2014/03/short-rib-sandwiches/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29