Easy to prepare in advance, beef short ribs are filling, downright delicious and perfect game day grub for those cooler football nights. For a good, traditional po’boy sandwich, you’ll want to top the beef with shredded lettuce and creole mustard.
BRAISED BEEF SHORT RIBS
5 lbs Beef short ribs, cut into large cubes
1 cup red wine
5 cloves garlic, crushed
1/2 cup diced celery
1/2 cup diced carrot
1 small onion, diced
2 cups beef broth
salt & pepper to taste
Start by brining your beef short ribs in the red wine and garlic overnight. Remove from the marinade and pat dry. On a hot grill, sear the pieces of beef on each side until browned. In a slow cooker or Dutch oven, place beef, vegetables and beef broth and cook slowly at 300 degrees for 5 hours.
To make your po’ boys, you will need the following:
Braised Beef Short Ribs
Assemble the po’ boys with a slathering of creole mustard inside the bread, fill with beef and top with shredded lettuce. Enjoy!