Every cook needs a few recipes that make the table feel cared for, and Rib Sandwich is a delicious place to begin. I like to let a main dish take center stage and keep everything around it relaxed. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 5-6 lb beef back ribs
- Coarse salt and black pepper
- 3 ribs celery, chopped
- 2 carrots, chopped
- 1 onion, quartered
- 8 cloves garlic
- 2 bay leaves
- Fresh thyme and rosemary bouquet
- 2 tbs butter
- 17 ounce beef broth
- 3 tbs red wine vinegar
- 1/4 cup pomegranate molasses
- 2 tbs Worcestershire sauce
- 1 tbs light soy sauce
- 3 cups water
Caramelized onions
- 3 medium size onions, sliced
- 2 tbs unsalted butter
- 3-4 tbs water
Spread
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 tbs mustard
- 3 tbs fresh dill or parsley
- Juice from 1/2 lemon
- Salt and pepper to taste
Brushing butter
- 2 tbs butter
- 1 clove garlic, minced
- Salt
- 1 tbs dill or parsley
Instructions
- Rinse the ribs with cold water drain and pat dry, sprinkle with salt and black pepper generously.
- In a pan melt the butter add the vegetables and cook for 2 minutes on low until almost soft, transfer to a Dutch oven.
- In the same pan sear the ribs on all sides and transfer to the Dutch oven.
- Deglaze the pan by adding the broth, vinegar, molasses, 2 tablespoons of worcestershire sauce, and soy sauce, bring to boil and pour over the ribs. Add 2 bay leaves and the herb bouquet plus the water cover with parchment-paper and a lid.
- Place in a preheated oven at 325F. Cook for 2-21/2 hrs until.
- In the meantime, caramelize the onions by cooking on low in the butter and covering in the beginning, once it starts changing color remove the lid and cook until caramelized, adding water 1 tablespoon at a time until the onions are soft and golden. This will take about 30 minutes.
- Prepare the spread by whisking everything together.
- Remove the ribs from the oven, separate the meat from the bone making sure to remove any tough skin.
- Strain the broth and scoop the separated fat before adding to the rib meat and cook in the broth adjusting your seasoning until the all liquid is absorbed.
- Prepare the brushing butter by cooking everything together until fragrant.