Braised short rib club

Method

Braised short rib club

For the ribs:

1) Preheat oven to 160 degrees C. Season ribs with salt and pepper and sear in a very hot saucepan with a dab of olive oil. When ribs are caramelized all around, remove the ribs and saute the garlic.

2) Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 hours 30 minutes or until the ribs are fork tender.

3) Remove ribs and let cool, pick meat from the bones and reserve the meat. Mix all ingredients well in a stainless steel bowl and refrigerate.

For the remoulade:

Combine the the ingredients in a small bowl. Cover and refrigerate until ready to use.

For assembly:

Toast 3 slices of bread and evenly spread 1 tbsp. of the remoulade on each slice. Place a few spoonfuls of meat on 1 slice of bread and top with another slice. On top of that place 2 pieces pancetta, 1 piece of red pepper, and a small bunch of watercress. Top with another slice of bread. Place 2 toothpicks in the sandwich and slice on a bias. Repeat 3 more times.