Chef Vickz Short Rib Sandwich

15 April, 2022 / words by user

Written by Chef Vickz

This short rib sandwich was made by accident, I wanted to use the leftover short rib I had in a different way. This recipe requires patience, but the flavour and texture of this dish make it so worth it! You may look at this dish and wonder why I used lamb stock instead of beef, in my opinion, I just prefer the flavours and it just works better for me.





20 min prep / 4-5 min cooking


Serves 2


2 thick-cut short ribs
4 smashed garlic cloves
Pinch of sea salt & cracked black pepper
2 sprigs of fresh thyme
1/2 inch piece ginger, peeled and chopped
500 ml lamb stock
1 tsp of paprika
1 onion, chopped

2 large tomatoes, chopped
Drizzle of olive oil
1 cup of cold water
One tablespoon of corn starch
2 slices of sourdough bread
1 ball of mozzarella cheese
Butter for spreading


– Season your short rib with salt, pepper, paprika, 

– Season your onion, garlic, ginger and tomato with olive oil and a pinch of sea salt and cracked black pepper then roast in your oven for 180 degrees for 15 minutes. 

– Seal your short rib in a skillet, browning meat in oil on all sides (Personally, I like mine super dark)

– Add your tomato, garlic, ginger and onion that you roasted into your slow cooker. Then add your short rib, fresh thyme and lamb stock (the Knorr stock pots are the best)

– Cook until meat is tender (I did mine for 4 hours on high, but it does depend on the type of slow cooker you have) 

– Once your short ribs are soft, tender and completely falling off the bone, remove from the slow cooker and set aside. 

– To thicken your gravy, whisk your corn-starch and water together, stir the mixture into your gravy until you have the desired consistency (start small and add more if needed)

– Get two slices of your sourdough bread, butter the bread and place your broken short rib pieces on top. Cut 3 slices of mozzarella and place on top.

– Generously pour your gravy mixture on top and close your sandwich

– Put your sandwich in the oven for 5 minutes or until the cheese is oozing out (alternatively if you have a sandwich griller you can put your sandwich inside) 

Serve and enjoy!

TIP: I Love to add the tomatoes and onions in my gravy to my sandwich, it contributes massively to the sandwich and its moreishness!

Bon Appétit!

More Recipes:

Honey-Suya Chicken & Millet Jollof Bowl

Short Rib Sandwich Recipe

Jerk Duck Recipe




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