Family Meal, In a Hurry

While it is good when made with cold steak, this sandwich is even more special with steak that is freshly grilled. The sandwich is a great way to add flavor and excitement if you are using a nonpremium cut, such as sirloin, flank, bottom sirloin flap (bavette) or top round.
Adjust the thickness of your slices depending on how tender the meat is. With tender cuts like fillet, New York strip, or flat-iron, I like to cut the steak into slices about ¼ inch thick; for tougher steaks, cut ⅛-inch-thick slices. You can also make these sandwiches with leftover roast beef, thinly sliced and piled on the rolls.
While I prefer to toast the mayonnaise-slathered rolls under the broiler, you can skip this step if you are in a hurry.

Serves 4

INGREDIENTS

• 4 pounds bison short ribs, trimmed
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 cup Guinness stout
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

PREPARATION

1. Preheat the oven to 325°F.
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven or other heavy ovenproof pot, heat the oil over medium high heat. Working in batches if necessary, add the short ribs and cook until browned on all sides, about 10 minutes per batch. Transfer the browned ribs to a plate.
4. Add the onions, carrots, celery, and garlic to the pot and sauté until the onions are translucent, about 5 minutes.
5. Stir in the broth, Guinness, tomato paste, bay leaves, thyme, and rosemary.
6. Return the short ribs and any accumulated juices to the pot. Bring the liquid to a simmer.
7. Cover the pot and transfer it to the oven. Cook until the meat is very tender, about 3 hours.
8. Transfer the short ribs to a platter and tent with foil to keep warm.
9. Skim any excess fat from the surface of the cooking liquid.
10. Using an immersion blender or a regular blender (in batches if necessary), puree the cooking liquid until smooth.
11. Return the pureed liquid to the pot and bring to a simmer. Cook until the sauce is slightly thickened and reduced, about 10 minutes.
12. Taste and adjust seasoning as necessary.
13. Spoon the sauce over the short ribs and serve.