From the Pantry Butler kitchen

Braised Short Rib Beef Dip

Name: Braised Short Rib Beef Dip
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 2 servings
Ingredients: 1–1½ kg boneless beef short ribs; Salt and black pepper; Flour, for coating; 2–3 tbsp neutral oil; 3 medium onions; 5 cloves garlic; 2 tbsp tomato paste; 1½ cups red wine; 1 tbsp balsamic reduction; 1–1½ L beef stock; 2–3 bay leaves; A few sprigs of fresh thyme; 1½ tbsp Worcestershire sauce; 2 large hoagie rolls, baguettes, or ciabatta rolls (I used hoagie rolls that I made); 8–10 slices provolone or mozzarella cheese (or equivalent grated); Fresh chives, finely sliced

2 servings · 30 min prep · 210 min cook · Kai Thompson

Ingredients

1–1½ kg boneless beef short ribs
Salt and black pepper
Flour, for coating
2–3 tbsp neutral oil
3 medium onions
5 cloves garlic
2 tbsp tomato paste
1½ cups red wine
1 tbsp balsamic reduction
1–1½ L beef stock
2–3 bay leaves
A few sprigs of fresh thyme
1½ tbsp Worcestershire sauce
2 large hoagie rolls, baguettes, or ciabatta rolls (I used hoagie rolls that I made)
8–10 slices provolone or mozzarella cheese (or equivalent grated)
Fresh chives, finely sliced

How Kai Thompson makes it

The method is theirs, so it stays where they posted it — along with their photos. We list what goes in; they show you how.

Watch the original →

Save this to your own cookbook

Saved, it is yours and private — the full recipe lands in your own cookbook so you can cook from it, and Kai Thompson still gets the credit and the link. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table