Slow-Roasted Moroccan-Spiced Short Rib Sandwich

Fall 2013

Executive chef Chris O’Brien of Eagle’s Landing Country Club in Stockbridge, Ga., tops off this irresistible two-fisted sandwich with exotic mayo and homemade pickled onions. His low-and-slow cooking method with surprising ingredients is fall-off-the-bone tender.

2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
2-1/2 pounds short ribs
1 tablespoon olive oil
3-1/2 cups low-sodium beef stock, divided
3 carrots, cut into 2-inch chunks
10 baby red or baby Yukon gold potatoes (about 2 cups)
1/2 onion, root intact
2 tablespoons honey
1 teaspoon red pepper flakes
6 tablespoons all-purpose flour
1/2 cup dried apricots
2 teaspoons lemon juice
Ginger Garlic Mayonnaise (recipe follows)
Pickled Onion and Herbs (recipe follows)

In a small bowl, combine cinnamon, ginger, cumin, turmeric, and salt.  Rub the spice mix into the ribs, thoroughly coating all sides. 

In a large heavy pan, sear the ribs in olive oil over high heat, until all sides are browned, about 7-10 minutes. Transfer the ribs to a slow cooker, pouring off any excess oil from the pan. Deglaze the stovetop pan with 3 cups of beef stock, scraping all bits from the bottom, and pour this sauce over the ribs in the slow cooker. Add carrots, potatoes, onion, honey, and red pepper flakes to slow cooker. 

Simmer the ribs on high heat until they are fork-tender and falling off the bone, about 3-1/2 hours. Remove meat from slow cooker. Strain any fat that has accumulated on the surface and pull meat from the bones. Set meat aside and keep warm. Keep cooked-down ingredients in the slow cooker and turn heat to low.

In the original heavy stovetop pan, whisk flour and remaining 1/2 cup of beef stock together over low heat until combined. Slowly stir stock mixture into the sauce in the slow cooker. Add dried apricots to the slow cooker and simmer for 30 minutes until thickened. Stir in lemon juice and turn slow cooker to low. Return the pulled meat to the sauce and combine to moisten meat for about 5 minutes before adding meat to sandwich. 

To make sandwich, slather Ginger Garlic Mayonnaise on fresh or charred bread and stack with the short-rib meat. Garnish with Pickled Onions and Herbs.

Yield: 6 serving


1/2 teaspoon ginger root puree
1 teaspoon pureed garlic
1 teaspoon yellow onion, minced
1 teaspoon olive oil
3-1/2 cups heavy mayonnaise
3 sprigs cilantro, chopped
1/2 lime, juice only
1 teaspoon kosher salt

In a medium bowl, combine all ingredients. Refrigerate until using.


3 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons dried tarragon
1 tablespoon dried mint
1 tablespoon dried savory
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 dried chile de arbol
1 pound red onions, thinly sliced

Add all ingredients to a small stockpot. Bring to a boil, set aside, and cool.

CRAFT BEER PAIRING: Slammer Wheat by Jailhouse Brewing Co., Hampton, Ga. “This creamy malt — with a citrus tang and hoppy, crisp finish — will perfectly match this beefy short rib sammy.”


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