In partnership withBeef. It’s What’s For Dinner. on behalf of the Beef Checkoff

Grilled Short Rib Chimichurri Party Sandwiches Make You the Hero of Every Cookout

published Jun 20, 2023
Grilled Short Rib Chimichurri Party Sandwich Recipe

A whole loaf of bread is filled with tender grilled short ribs, chimichurri sauce, pickled red onions, and arugula before being sliced into individual sandwiches to feed a crowd.

Serves4 to 6

Prep20 minutes to 25 minutes

Cook20 minutes

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Credit: Photo: Armando Rafael; Food: Brett Regot

Burgers and hot dogs may reign supreme when it comes to handheld cookout fare, but don’t overlook the humble sandwich. This juicy, flavor-packed short rib sandwich challenges you to think beyond the average bun. Load an entire loaf of soft, squishy French or Italian bread with slices of grilled boneless short ribs, herbaceous chimichurri sauce, quick-pickled red onion, and peppery arugula before slicing the whole thing into individual sandwiches to feed your family and friends. It’s the ultimate summer grilling move for causal weeknight dinners and weekend cookouts alike.

While slow-cooked braises are often what comes to mind first when you think of beef short ribs, this budget-friendly cut is actually endlessly versatile. That means it takes surprisingly well to the grill. As Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff advises, look for boneless English-cut beef short ribs, which can be grilled just like your favorite cut of steak before being sliced across the grain. The meat grills quickly and is wonderfully juicy and beefy in flavor.

Credit: Photo: Armando Rafael; Food: Brett Regot

How to Make This Grilled Short Rib Chimichurri Party Sandwich

  1. Season the short ribs. Sprinkle boneless short ribs generously with salt and let them rest while you pickle the onion and heat the grill.
  2. Pickle the onion. Thinly slice red onion and submerge in a mixture of vinegar, water, salt, and sugar to quick-pickle.
  3. Grill the short ribs. Grill the short ribs to desired doneness and let rest on a cutting board.
  4. Toast the bread. Place the two halves of a loaf of soft French or Italian bread cut-side down on the grill for a minute or two to toast.
  5. Assemble the sandwich. Pile the loaf of bread with mayonnaise, chimichurri sauce, sliced short ribs, pickled red onion, arugula, and more chimichurri before closing the sandwich.
  6. Slice the sandwich. Cut the giant sandwich into six individual sandwiches.
Credit: Photo: Armando Rafael; Food: Brett Regot

Tips For Making This Short Rib Chimichurri Party Sandwich

  • Buy a soft loaf of bread. Choose a loaf of French or Italian bread that’s crusty on the outside yet still plenty squishy on the inside for the best sandwich experience.
  • Make the pickled onions ahead of time. If you’d like to shave off prep time before dinner, make the pickled onions up to three days ahead and store them in an airtight jar or container in the refrigerator.
  • Buy the chimichurri sauce to save time. While nothing beats the vibrant freshness that comes from homemade chimichurri sauce, good quality store-bought chimichurri comes close. It’s a great choice on a busy weeknight.
  • Rest and slice the short ribs properly. Allowing the short ribs to rest for at least a few minutes after grilling ensures all their flavorful juices won’t run out onto your cutting board when you slice the beef diagonally across the grain (which results in more tender slices).
  • Use a serrated bread knife. A long serrated knife cuts through this packed sandwich easily to result in clean-cut individual sandwiches.
Credit: Photo: Armando Rafael; Food: Brett Regot

This fun and satisfying recipe hardly takes any time to pull together, and some elements like the pickled onion can be made a day or two ahead to save you even more time. Carry this giant sandwich out on a platter and it’s sure to elicit cheers around the table. It’s just the thing to turn your summer meal into a party.

Grilled Short Rib Chimichurri Party Sandwich Recipe

A whole loaf of bread is filled with tender grilled short ribs, chimichurri sauce, pickled red onions, and arugula before being sliced into individual sandwiches to feed a crowd.

Prep time 20 minutes to 25 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 pound

    boneless English-cut beef short ribs (2 to 3)

  • 1 teaspoon

    kosher salt, divided

  • 1/2 cup

    apple cider or rice vinegar

  • 1/4 cup

    water

  • 1/4 teaspoon

    granulated sugar

  • 1/2

    small red onion

  • 1

    unsliced loaf soft French or Italian bread (about 1 pound)

  • 1/4 cup

    mayonnaise

  • 4 tablespoons

    chimichurri sauce, store-bought or homemade, divided

  • 1

    packed cup baby arugula (about 1 ounce)

Instructions

  1. Pat 1 pound boneless short ribs dry with paper towels and season all over with 3/4 teaspoon of the kosher salt. Place on a plate while you pickle the onions and heat the grill.

  2. Place 1/2 cup apple cider or rice vinegar, 1/4 cup water, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon granulated sugar in a small bowl. Stir until the salt and sugar are dissolved. Very thinly slice 1/2 small red onion until you have 3/4 cup and add it to the bowl. Press down gently on the onions to make sure they’re submerged in the vinegar mixture.

  3. Heat half of an outdoor grill to high, direct heat. Heat the other half for medium, direct heat. Split 1 French bread loaf horizontally with a serrated knife.

  4. Scrape the grill grates clean if needed. Place the short ribs over high heat. Cover and grill until grill marks form on the bottom, 2 to 3 minutes. Flip the short ribs, cover, and grill until grill marks form on the second side, 2 to 3 minutes more.

  5. Move the short ribs to medium heat. Cover and continue grilling, flipping every 1 to 2 minutes, to desired doneness, 6 to 10 minutes more. Transfer the short ribs to a clean cutting board and let rest for 5 minutes.

  6. Meanwhile, place the French bread halves cut-side down over medium heat and grill uncovered until lightly toasted, 1 to 2 minutes. Transfer to a serving platter.

  7. Drain the red onions and lightly pat dry. Spread 1/4 cup mayonnaise evenly between the cut-sides of the bread halves. Spread 2 tablespoons chimichurri onto the bottom half of the bread.

  8. Slice the short ribs on a diagonal across the grain into 1/4-inch thick slices. Arrange the slices over the chimichurri. Top with 1 packed cup baby arugula and the pickled red onions. Drizzle with the remaining 2 tablespoons chimichurri. Close with the top half of the bread.

  9. Wipe the cutting board clean and transfer the sandwich to the cutting board. Use a serrated bread knife to cut the sandwich into 6 smaller sandwiches. Return to the platter to serve.

Recipe Notes

Make ahead: The onions can be pickled and refrigerated in the picking liquid in an airtight container for up to 3 days.

Storage: Leftovers can be tightly wrapped in plastic wrap and refrigerated for up to a day.