I saw an episode of Alton Brown’s “Good Eats” about beef stew made with short ribs. It was in the middle of the summer, however, and I really didn’t want to sweat out the kitchen making beef stew for hours. I though it might be interesting to make a short rib sandwich based on his treatment of the short ribs prior to making the beef stew.

The recipe for the beef stew can be found here. I followed the recipe through preparation of the english cut short ribs up until Alton put the stew together with the potatoes and onions. To the sandwich I prepared a chimichurri sauce and added shredded parmesean cheese. The bread was a simple french baguette from the store.

The sandwich turned out great! I probably, however, wouldn’t make this again. At least not with the short ribs. The preparation of the short ribs took more than a day, as they had to roast for four hours and then sit overnight. This was just too long for a simple beef sandwich. Next time, I’d probably retain the chimichurri and cheese but replace the short ribs with a different cut of beef, perhaps flank steak?