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a plain plate holding one closed French roll with broad tender brown short-rib pieces and melted pale Havarti, plus a small plain cup of thin dark beef jus beside it, without bones, onion rings or garnish
Rachel Kim

Crockpot French Dip

Short ribs make a slower, richer French dip, with lager and shallots in the cooking liquid and a little Havarti melted into the roll. Brown the ribs before they go into the crockpot so the strained jus has something deeper than the flavor of simmered meat. The bones and large seams of fat come out after cooking, when the beef should separate with gentle pressure. Keep the meat in broad pieces instead of stirring it into mush. Skimming the liquid is the step that makes this worth serving in a cup, because short ribs release more fat than a lean roast and the bread will pick up whatever you leave behind.
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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb bone-in beef short ribs
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 4 shallots peeled and halved
  • 4 garlic cloves smashed
  • 1 bottle lager 12 oz
  • 3 cups low-sodium beef stock
  • 1 bay leaf
  • 6 oz Havarti sliced
  • 6 sturdy French sandwich rolls about 6 inches long

Method
 

  1. Season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat and brown the ribs in batches for 2 to 3 minutes per meaty side, then transfer to a 6-quart slow cooker.
  2. Add shallots and garlic to the cooker. Pour lager into the hot skillet, scrape up the browned bits and pour over the ribs with stock and bay leaf.
  3. Cover and cook on LOW for about 8 hours until the meat separates easily from the bones; continue in 30-minute increments if it still resists a fork.
  4. Lift ribs onto a tray, remove every bone and any large fat seams and pull the meat into broad pieces. Strain the cooking liquid into a saucepan and skim the surface thoroughly.
  5. Simmer the strained liquid for 10 to 15 minutes to concentrate it, then spoon about 1/2 cup over the beef to keep it moist. Keep beef hot while preparing the rolls.
  6. Split rolls, add Havarti along the cut faces and broil for 1 to 2 minutes until the cheese melts and bread edges are lightly toasted. Divide the drained beef among the rolls.
  7. Close and serve one sandwich per person with about 1/2 cup hot strained jus alongside. Reserve any extra jus separately rather than pouring it into the bread.