Ingredients: beef short ribs, red onions, sugar, red wine vinegar, salt, white bread rolls and a sauce/marinade/glaze of your choice for the ribs (we chose barbecue).
Mix the sugar, salt and vinegar then add the sliced onion. Leave at room temperature to pickle for a couple of hours. Cover the short ribs with the sauce you chose and cook covered in foil in the oven. Uncover for the last 5-10 minutes.
Split the rolls and add a layer of pickled onions to each. Top with the short rib meat.Consume!
The short rib meat was delicious, falling off the bone and soft with a sticky barbecue layer on top. The pickled onions gave crunch to the sandwich as well as a nice sharp flavour. JD said he would've preferred a firmer bread roll with the filling being so soft but I enjoyed the soft rolls.
Ratings: JD - 3, Emma - 3.5
Next Saturday: Shawarma
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