Chef Kelly English of The Second Line in Memphis, Tennessee, has a passion for non-fussy, authentic po’ boys and one of his favorites is roast beef. Chef English’s meaty tip: “At The Second Line, we use Will Harris’ beef exclusively (from White Oak Pastures in Bluffton, Georgia). We slowly braise whole shoulder clods until they fall apart. At home—and for here—I recommend using his short ribs to achieve the same sloppy awesomeness, but in a more manageable size.” Pair your Roast Beef Po’ Boy with a cocktail and slaw from Chef English that go perfectly with this meaty sandwich, When the Levee Breaks and Fancy-Ass Cole Slaw.
4 pound 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 exclusively use Will Harris’s beef (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.”
- Aggressively season short ribs with salt and pepper. Heat braising pan to screaming hot, add oil, and sear ribs until deeply colored. Remove ribs when completely seared on all sides.
- Pour out about half the remaining oil into pan. Add onion and cook over medium-low until caramelized. Add celery, bell pepper, and garlic. Cook until all have slightly browned.
- Add stock and bay leaf. and bring to boil. Add short ribs back, cover with lid, and simmer for 3 to 4 hours, or until ribs begin to fall apart. (You can also do this in oven at 250 degrees.)
- Once meat begins to fall off the bone, remove meat and bones from pot. Pull meat from bones and discard bones. Using two forks, pull meat into chunks and set aside. Remove bay leaf. With a hand-held blender, blend what remains in pot to make gravy. Put meat back in pot with gravy and let sit for 5 minutes.
- To assemble po’ boys, lightly toast bread. On the 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’ve seasoned with salt and pepper), and sliced iceberg. Add bread top.
- From Kelly English of The Second Line and Restaurant Iris in Memphis, Tennessee