The Short Rib Po' Boy

Cajun Braised Beef Short Rib, Roasted Heirloom Tomatoes, Arugula and Roasted Red Pepper Mayo on Ciabatta Bread

I'm just back from a trip to New Orleans. Had a great meal at Couchon and another at Emril's. I returned to Oakland very tired from the nights on Bourbon street but also inspired by the food. Of course, the sandwich of New Orleans is the Po' Boy. I thought I'd try a play on the roast beef Po' Boy but instead of roast beef I used beef short ribs. Instead of plain mayo, I made a roasted pepper mayo. Instead of just sliced tomatoes, I roasted some really nice heirloom tomatoes. Overall, it received high grades from the wife so I am sharing my recipe here.

The Grocery List - Serves Two

• 1lb short ribs
• 2 large heirloom tomato
• 1 red pepper
• 1/2 cup mayo
• 1 cup arugula lettuce
• 2 carrots
• 2 celery stalks
• 1 medium onion
• 4 cups beef stock
• cajun spice blend
• 2 tablespoons vegetable oil
• 1/2 red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 garlic cloves
• 1 cup (or so) olive oil
• ground black pepper\
• salt

Let's break it down...

The Beef Short Ribs

• 1lb short ribs
• cajun spice blend
• 2 tablespoons vegetable oil
• 2 carrots chopped into one inch pieces
• 2 celery chopped into one inch pieces
• 1 medium onion chopped
• 2 garlic cloves sliced in half
• 1 large heirloom tomato chopped
• 4 cups beef stock
• 1/2 red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon garlic salt
• 1 tablespoon crushed red pepper

1. Preheat the oven to 325°F.
2. Heavily season the short ribs using the cajun spice blend. Pat the spices into the ribs with your hands.
3. Heat the oil in a deep oven safe pan or dutch oven. Once heated, brown the short ribs well on each side.
4. Once browned add the carrots, celery, onion and garlic. Sauté for 2 minutes.
5. Add the tomatoes, vinegar, worcestershire sauce, black pepper, bay leaves and enough beef stock to nearly cover the ribs. Bring to a boil.
6. Cover the pan and transfer to the oven for about 2.5 hours. The ribs should fall apart easily when done.
7. Once complete, remove the ribs and drain the contents of the pan into a small pot. Turn up the heat and reduce it by about half. This will be used to drizzle the sandwiches.

The Roasted Red Pepper Mayo

• 1 red pepper sliced
• olive oil
• 1/2 cup mayo
• 1 tablespoon crushed red pepper
• 1 teaspoon garlic salt
• 1 teaspoon cayenne red pepper

1. Preheat oven to 500°F
2. In a small but deep backing pan place the sliced red pepper and drizzle with plenty of olive oil. Also add the crushed red pepper.
3. Place in the oven for about 20 minutes.
4. Let it cool then put in a food processor along with the rest of the ingredients.
5. Once blended, set aside in the fridge. 

The Roasted Heirloom Tomato

• 1 large heirloom tomato sliced thickly
• olive oil
• salt

1. Preheat oven to 500°F
2. Toss the olive oil, salt and tomatoes together
3. Roast uncovered until tomatoes are tender but still hold their shape. about 30 minutes.

Assemble

1. Toast the bread lightly in the oven at 400
2. Layer the bottom slice with the pulled apart short rib
3. Drizzle the reduced braising liquid on top of the short ribs. Not too much though, since you don't want to soak the bread
4. Place the roasted tomatoes on top of the short rib
5. Place the arugula on top of the tomatoes
6. Spread a thick layer of the roasted pepper mayo on the top slice
7. Top the sandwich

Side Ideas

When at Emril's in New Orleans I had a mac and cheese with collard greens mixed in. I tried this as a side to this sandwich. It is pretty simple, just sauté the collard greens with some garlic and shallots. Make a mac and cheese. I chose to use gruyère and monterey jack cheese. Then mix in the collard greens before putting in the oven. Also top with some panko crumbs.