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Roast Beef Po’ Boy



4 pounds White Oak Pasture short ribs

Kosher salt and black pepper

1 cup canola oil

2 yellow onions, thinly sliced

4 ribs celery, sliced

1 green bell pepper, sliced

8 cloves garlic, smashed

2 quarts veal stock or beef broth (use low sodium if store bought)

1 bay leaf

Quality French bread (we use Leidenheimer’s from New Orleans)

Duke’s mayonnaise, as needed

16 slices Swiss cheese

Cheap dill pickles, as needed

2 tomatoes, sliced

Iceberg lettuce, sliced



“At The Second Line, we use Will Harris’s beef exclusively (from White Oak Pastures in Bluffton, Georgia). We slowly braise whole shoulder clods until they fall apart. At home—and for this recipe—I recommend using his short ribs to achieve the same sloppy awesomeness, but in a more manageable size.”

– Chef Kelly English

  1. Aggressively season short ribs with salt and pepper.
  2. Heat braising pan to screaming hot, add oil, and sear ribs until deeply colored. Remove ribs when completely seared on all sides.
  3. Pour out about half remaining oil in pan. Add onion and cook over medium-low until caramelized. Add celery, bell pepper, and garlic. Cook until all have slightly browned.
  4. Add stock and bay leaf. Bring to boil. Add short ribs back in, cover with lid, and simmer for 3-4 hours or until ribs begin to fall apart (Note: You can also do this in oven at 250 degrees).
  5. Once meat begins to fall off bone, remove meat and bones from pot. Pull meat from bones and discard bones. Using 2 forks, pull meat into chunks and set aside. Remove bay leaf. With hand-held blender, blend what remains in pot to make gravy. Put meat back in pot with gravy. Let sit for 5 minutes.
  6. To assemble po’ boy, lightly toast bread. On bottom piece of bread, spread mayo, top with roasted beef, and lay cheese on top to melt. On top piece of bread, dunk inner side into remaining gravy, top with pickles, tomato slices (that you have seasoned with salt and pepper), and sliced iceberg. Add bread top.
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