Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Short Rib French Dip Sandwiches with Gruyère Tips, FAQ & printable recipe

Name: Slow-Cooker Short Rib French Dip Sandwiches with Gruyère
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: American
Ingredients: 4 lb bone-in beef short ribs; 1 tbsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 3 medium yellow onions, sliced; 4 cloves garlic, minced; 1 1/2 cups dry red wine; 2 tbsp Worcestershire sauce; 2 cups beef broth; 2 loaves crusty French baguettes (about 12 inches each); 8 oz aged Gruyère cheese, thinly sliced

By Clara Weller · Oct 23, 2026

A crusty baguette sandwich filled with shredded short rib and melted Gruyère, being dipped into a bowl of dark au jus.

Prep: 20 min
Cook: 3 h 30 min
Total: 4 h
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, sear the short ribs in batches and don't rush the browning. Use a heavy pot and let the meat develop a deep crust.

When shredding, remove any large pieces of fat for a cleaner bite, but leave some for moisture. The au jus can be strained for a smoother texture, but rustic is fine too.

To make the sandwiches ahead, braise the beef and prepare the jus, then store them separately. When ready to serve, reheat the beef in the jus, assemble the sandwiches, and broil.

The bread can be sliced and toasted ahead of time. This makes the recipe perfect for parties or meal prep.

Variations

Spicy Jalapeño: Add sliced jalapeños to the sandwich before broiling for a spicy kick. You can also stir a few drops of hot sauce into the au jus for extra heat.
Mushroom & Swiss: Sauté sliced mushrooms with the onions and use Swiss cheese instead of Gruyère for an earthy, nutty twist.
Horseradish Cream: Mix 1/2 cup sour cream with 2 tbsp prepared horseradish and a squeeze of lemon. Spread on the bread before adding the beef for a tangy, creamy layer.
Caramelized Onion: Cook the onions longer, about 20 minutes, until deeply caramelized before adding the wine. This adds a sweet, rich flavor to the jus.

Storage and make-ahead

Fridge: Store leftover beef and jus in the fridge for up to 4 days. Keep bread and cheese separate for best texture.
Freezer: Freeze the shredded beef and au jus in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat the beef and jus in a saucepan over medium heat until hot. Assemble sandwiches and broil briefly to melt the cheese.

Store leftover shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days.

The bread and cheese are best when freshly assembled, but you can store assembled sandwiches (without broiling) for up to 1 day.

The braised beef and au jus can be made up to 2 days ahead. Cool completely, then refrigerate in separate containers. Reheat gently on the stovetop or in the microwave before assembling the sandwiches.

Serving ideas

Serve the sandwiches hot, with the au jus in individual bowls for dipping. The bread should be crisp on the outside and soft inside, ready to soak up the broth. For a complete meal, pair with a simple green salad or crispy fries.

These sandwiches are best enjoyed immediately after broiling, while the cheese is still bubbly and the bread is crisp.

Provide plenty of napkins—the jus can be messy, but that's part of the fun. For a richer experience, add a smear of horseradish or Dijon mustard to the bread before filling.

Frequently asked questions

Can this recipe be made in a slow cooker?

Yes, this recipe works well in a slow cooker. Sear the short ribs and cook the onions as directed, then transfer everything to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender. The rest of the steps remain the same.

What is the best cut of beef for this recipe?

Bone-in beef short ribs are ideal because they have a high fat content and connective tissue that breaks down during braising, resulting in incredibly tender meat. Beef chuck roast is a good substitute, but it may not be as rich. Avoid lean cuts like sirloin, which will dry out.

Can the au jus be made without wine?

Yes, you can replace the red wine with additional beef broth and add a tablespoon of balsamic vinegar or red wine vinegar to mimic the acidity. The flavor will be slightly different but still delicious. For a richer depth, add a splash of Worcestershire sauce.

How do you prevent the bread from getting soggy?

Use a crusty, sturdy bread like a baguette or ciabatta. Toast the bread under the broiler before adding the beef to create a barrier. Also, avoid overloading the sandwich with too much jus; serve the extra jus on the side for dipping.

Can this recipe be doubled?

Yes, this recipe can be easily doubled. Use a larger pot or slow cooker, and increase the cooking time slightly if needed. The braising liquid should cover the meat; add more broth if necessary. Leftovers can be stored in the fridge or freezer.

Recipe card

Slow-Cooker Short Rib French Dip Sandwiches with Gruyère

Prep 20 minCook 3 h 30 minRest 10 minTotal 4 hServes 6

Ingredients

4 lb bone-in beef short ribs
1 tbsp kosher salt
1 tsp black pepper
2 tbsp olive oil
3 medium yellow onions, sliced
4 cloves garlic, minced
1 1/2 cups dry red wine
2 tbsp Worcestershire sauce
2 cups beef broth
2 loaves crusty French baguettes (about 12 inches each)
8 oz aged Gruyère cheese, thinly sliced

Instructions

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.
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.
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.
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.
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.
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.

Contains: gluten, milk, sulfites, fish

Estimated nutrition per serving

Calories: 780
Protein: 45 g
Carbohydrates: 55 g
Fat: 40 g

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

Next recipe

Crispy smashed purple sweet potatoes with melted miso garlic butter and sesame seeds

Dinner · 50 min

Crispy Smashed Purple Sweet Potatoes with Miso Garlic Butter

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.