Hot Pulled Beef Bunwiches

This hot pulled beef sandwich is best served with a knife and fork to eat along with a side salad or French fries and coleslaw. If you want, you can skip the bun and serve over oven-roasted potato wedges with some cheese curds for a poutine-style dish.
Yield 6 Servings Prep. Time 10 min Cooking Time 110 min Total Time 120 min


Here are the following ingredients:

  • 3 lb (1.5 kg) thick-cut Boneless Beef Simmering Short Ribs (about 6)
  • Salt and fresh ground pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 large onion, halved and sliced
  • 3 cloves garlic, thinly sliced
  • ¼ cup (60 mL) all-purpose flour
  • 2½ cups (625 mL) reduced-sodium beef broth
  • ¼ cup (60 mL) Dijon mustard
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1½ tsp (7 mL) herbes de Provence
  • 6 Kaiser buns, warmed and halved

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Trim fat from meat, if desired. Pat dry with paper towel and season all over with salt and pepper to your taste. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate.

  2. Drain off all but 1 tbsp (15 mL) fat from pot. Reduce heat to medium. Cook onion and garlic, stirring, for about 4 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in beef broth, then mustard, Worcestershire and herbes de Provence. Bring to a boil, stirring and scraping up brown bits from bottom of pot. Return beef and accumulated juices to pot, turning ribs to coat with sauce.

  3. Cover and bake in preheated 325°F oven for 1½ to 2 hours or until meat is fork-tender.

  4. Transfer beef to a bowl and cover to keep warm. Skim fat from sauce. Strain the sauce through a sieve, if desired, and return to pot. Shred the meat with 2 forks, removing any fat. Pile the meat on the bottom half of a bun and ladle sauce over top; sandwich with bun top.