Slow-Cooked Short Rib French Dip Baguettes with Gruyère & Au Jus Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality dry red wine that you would enjoy drinking. The wine is a key component of the au jus, so choose something with body and depth.

If you prefer not to use wine, substitute with an equal amount of beef broth plus a tablespoon of red wine vinegar to mimic the acidity. You can also add a splash of balsamic vinegar for extra complexity.

When shredding the beef, use two forks to pull it apart gently. Do not over-shred—you want some larger chunks to give the sandwich a hearty texture.

If you have time, let the shredded beef sit in the warm au jus for a few minutes before assembling; this keeps it moist and flavorful. For extra crispness, toast the baguette rolls briefly under the broiler before adding the beef.

Variations

• Classic Roast Beef: For a quicker version, use thinly sliced deli roast beef instead of braised short ribs. Heat the beef in the au jus, then pile onto baguettes with Gruyère and broil as directed.
• Spicy Horseradish: Add a smear of prepared horseradish or a horseradish cream sauce to the inside of the baguette before adding the beef. The heat cuts through the richness beautifully.
• Mushroom & Onion: Sauté sliced mushrooms with the onions for an earthy, umami boost. The mushrooms add extra depth to the braise and pair wonderfully with the Gruyère.
• Beer-Braised: Swap the red wine for a dark beer, such as a stout or porter. The beer adds a malty, slightly bitter note that complements the beef and cheese.

Storage and make-ahead

Fridge

Store leftover beef and au jus in separate containers in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezer

Freeze the shredded beef and au jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the beef and au jus in a saucepan over medium heat until hot. Toast the bread and assemble fresh for best results.

Store any leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days. The beef can be reheated gently in a saucepan with a little of the au jus to keep it moist.

The bread is best enjoyed fresh, but you can store assembled sandwiches (without dipping) in the fridge for up to 1 day and reheat them in the oven.

The braised short ribs can be made up to 3 days ahead. After braising, let the beef cool in the liquid, then refrigerate. The fat will solidify on top, making it easy to remove. Reheat the beef gently in the au jus before serving. You can also assemble the sandwiches and keep them covered in the refrigerator for a few hours before broiling.

Serving ideas

Serve these French dip sandwiches hot, with a generous bowl of au jus for dipping. The bread should be crusty and the cheese melted and bubbling. For a complete meal, pair with a simple green salad or crispy fries. The rich, savory flavors are balanced by a crisp, acidic side dish, such as a vinaigrette-dressed arugula salad.

Encourage everyone to dip their sandwich deeply into the au jus—this is the whole point of the dish. The bread will soak up the broth, making each bite even more delicious.

Provide plenty of napkins, as this is a messy, satisfying sandwich. For a more refined presentation, slice the sandwiches in half and arrange them on a platter with the au jus in small dipping bowls.

Frequently asked questions

Recipe card

Slow-Cooked Short Rib French Dip Baguettes with Gruyère & Au Jus

Prep 20 minCook 3 h 30 minRest 10 minTotal 4 hServes 4

Ingredients

• 3 lb bone-in beef short ribs
• 2 large yellow onions, sliced
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2 tbsp Worcestershire sauce
• 4 cups beef broth
• 4 crusty baguette rolls, split
• 8 oz aged Gruyère cheese, sliced
• kosher salt to taste
• black pepper to taste

Instructions

1. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat a Dutch oven over medium-high heat. Sear the ribs in batches, turning occasionally, until deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the seared ribs to a plate and set aside.
2. Reduce the heat to medium. Add the sliced onions to the same pot and cook, stirring occasionally, until they soften and begin to brown, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
3. Pour in the red wine and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Let the wine bubble for 2 to 3 minutes, then add the beef broth. Return the short ribs to the pot, nestling them into the liquid. Bring to a simmer.
4. Cover the pot and transfer to a 325°F (165°C) oven. Braise for 3 1/2 hours, or until the meat is fork-tender and the bones slide out cleanly. Check halfway through to ensure the liquid is still simmering gently; add a splash of water if needed. Let it rest for 3 minutes before slicing.
5. Remove the pot from the oven and let it cool slightly. Using tongs, lift out the bones—they should slip out cleanly. Shred the beef with two forks, discarding any excess fat. Keep the shredded beef warm.
6. Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off the fat from the surface. Bring the liquid to a simmer over medium heat and season with salt and pepper to taste. Keep warm until ready to serve.
7. Preheat the broiler. Arrange the split baguette rolls cut-side up on a baking sheet. Pile the shredded beef generously onto the bottom halves. Top with slices of Gruyère cheese.
8. Place the sandwiches under the broiler for 2 to 3 minutes, until the cheese is melted, bubbly, and has golden spots. Watch closely to prevent burning.
9. Close the sandwiches and slice them in half diagonally. Serve hot with the warm au jus on the side for dipping. Encourage everyone to plunge their sandwich deep into the jus so the bread soaks up the broth.

Contains: gluten, milk, sulfites, fish

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.