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1
Preheat oven to 300 degrees.
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2
Salt and pepper the short ribs.
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3
In a heavy pot, heat a couple of tablespoons of olive oil over high heat.
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4
Sear the short ribs on all sides over about 2 minutes.
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5
Remove to a plate.
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6
Reduce heat to medium high.
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7
Add onions, carrots, and garlic and stir to start cooking.
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8
After a minute or two, pour in the wine and broth and stir to combine.
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9
Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.
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10
If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top.
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11
Once its hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but thats okay.)
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12
Reheat on the stovetop, then shred the short ribs.
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13
Toast the baguette until warm, then split down the middle.
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14
Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top.
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15
Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife.
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16
Serve immediately!
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17
(If you dont have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)
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18
Variation: Melt brie cheese on top of the sandwich!
