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Home
Recipes
Hot Pulled Beef Bunwiches

Oven Roasting with Pan Sear Finish

Hot Pulled Beef Bunwiches

10 min prep

110 min cooking

Serves 6

Difficulty 1/5

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.

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

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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.

Tip

You can cook the beef a day ahead. At the end of step 3, let cool, then cover and refrigerate in an airtight container. Remove fat from sauce; bring sauce and meat to a simmer over medium heat in a large saucepan; simmer until hot then proceed with step 4.

How to Cook It

Oven Roasting with Pan Sear Finish
Oven Roasting

Cuts Used in This Recipe

Short Rib Boneless

Simmering Boneless Short Ribs

Beef Short Rib

Thick-Cut Boneless Simmering Short Ribs

More to Explore

Where to Find Canadian Beef (opens in a new tab)

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.