Slow-Cooker Short Rib French Dip Sandwiches with Gruyère Step-by-step instructions

Before you start

Before you start, take the short ribs out of the refrigerator and let them sit at room temperature for no more than 30 minutes. Pat them dry with paper towels and season generously with salt and pepper.

Slice the onions and mince the garlic. Measure out the wine, Worcestershire, and broth. Have a Dutch oven or heavy-bottomed pot ready, along with a slow cooker if you prefer that method.

Instructions

Braising to Perfection

1. 1Sear and braise the short ribs
   Pat the short ribs dry and season all over with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Working in batches, sear the ribs until deeply browned on all sides, about 3 minutes per side. Transfer the ribs to a plate. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven, or pour everything into a slow cooker and cook on low. Let it rest for 3 minutes before slicing.
   Look for The ribs are deeply browned and the liquid is simmering with the onions softened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Searing in batches prevents overcrowding and ensures a proper crust.
2. 2Braise until fork-tender
   Cover the pot and cook for 3 1/2 hours, either in the oven at 300°F (150°C) or in a slow cooker on low, until the meat is fork-tender and the bones slide out cleanly. Check occasionally to ensure the liquid is simmering gently, not boiling hard. The meat should be easily pierced with a fork and starting to fall apart. Let it rest for 3 minutes before slicing.
   Look for The meat is fork-tender and the bones pull out with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a slow cooker, cook on low for 8 hours or on high for 4-5 hours.
3. 3Shred the beef and skim the jus
   Remove the pot from the oven or slow cooker. Using tongs, lift out the bones and discard them. Transfer the beef to a cutting board and shred it into bite-size pieces, discarding any excess fat. Skim the fat from the surface of the cooking liquid with a spoon or skimmer. Strain the liquid if desired, then pour the au jus into serving bowls for dipping. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily and the au jus is rich and clear.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim as much fat as possible for a cleaner jus, but some is fine for flavor.

At the end of this phase, the kitchen will smell of rich wine and onions. The ribs will be deeply browned and the liquid will be simmering.

After 3 1/2 hours, the meat should be fork-tender and the bones will slide out with ease. The au jus will be dark and flavorful, with a layer of fat to skim off.

Assembling and Broiling

4. 4Assemble the sandwiches
   Preheat the broiler. Slice the baguettes lengthwise, but not all the way through, creating a hinge. Open the rolls and pile the shredded beef generously onto the bottom half. Top with the sliced Gruyère cheese, covering the beef evenly. Place the sandwiches on a baking sheet.
   Look for The rolls are packed with beef and the cheese covers the top.
   Tip Use sturdy rolls that can hold the juicy beef without getting soggy.
5. 5Broil until the cheese is bubbling
   Place the baking sheet under the broiler, about 6 inches from the heat. Broil for 3 minutes, watching closely, until the cheese is melted and bubbling with golden spots. The edges of the bread should be toasted and crisp.
   Look for The cheese is melted and spotty brown, and the bread is crisp.
   Tip Broiling times vary; watch closely to prevent burning.

The sandwiches are assembled with juicy shredded beef and a generous layer of Gruyère. After broiling, the cheese will be melted and bubbling with golden spots, and the bread will be toasted and crisp. The aroma of toasted bread and melted cheese will fill the kitchen.

Serving the Dip

6. 6Slice and serve with au jus
   Remove the sandwiches from the broiler and let them rest for 3 minutes. Slice each sandwich diagonally into individual portions. Serve immediately with the hot au jus for dipping.
   Look for The sandwiches are sliced and the jus is steaming.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the sandwiches rest helps the cheese set and prevents burning your mouth.

The sandwiches are sliced diagonally, revealing the tender beef and melted cheese. The au jus is steaming and ready for dipping. The first bite should have a satisfying crunch from the bread, followed by the rich beef and cheese, with the jus adding a savory, wine-infused punch.

Common mistakes

One common mistake is not searing the ribs long enough—the deep brown crust is essential for flavor. Another is boiling the braising liquid instead of simmering it gently, which can make the meat tough.

When shredding, don't overwork the meat; keep it in large chunks for a satisfying bite. Also, be sure to skim the fat from the au jus—otherwise the dipping liquid will be greasy. Finally, watch the sandwiches under the broiler to prevent the cheese from burning.

How to tell it’s done

The short ribs are done when they are fork-tender: a fork should slide in easily and the meat should begin to pull apart. The bones should slide out completely clean.

The internal temperature of the meat should reach at least 145°F (63°C) for safety, but braising to fork-tenderness will bring it well above that. Let the meat rest for at least 3 minutes before shredding to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest