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Sandwich Build:.
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4 croissants, sliced in half horizontally.
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Horseradish mustard.
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4 large eggs, cooked sunny side up.
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2 cups Homemade Sour Cream and Onion Chips, recipe follows.
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Directions.
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Preheat the oven to 300 degrees F.
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Liberally sprinkle all sides of the short ribs with salt and pepper.
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Heat a large Dutch oven over medium-high heat and add the oil.
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Sear the short ribs on all sides until browned, 3 to 4 minutes per side.
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Once seared, set aside on a plate.
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Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper.
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Cook the vegetables until they turn golden brown, 10 to 12 minutes.
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Add in the tomato paste and cook for 1 minute more.
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Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom.
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Bring the wine to a simmer and season with some salt and pepper.
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Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on.
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Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours.
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Turn the short ribs one time during the cooking process after about 1 hour of cooking.
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Once the short ribs are tender, remove them from the braising liquid and set aside to cool.
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Skim the fat off the top of the braising liquid.
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Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce).
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Remove the meat from the bone and cut in half horizontally to fit on the croissant.
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For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant.
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Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce.
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Top with a fried egg and then a nice pile of the chips.
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Repeat with the remaining ingredients.
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Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/the-bld-recipe/index.html?oc=linkback.
