Chipotle Citrus Short Rib Sandwich with Pablano Cream Dressing_FB-1024x538

Looking for a quick and easy sandwich recipe that is bound to impress on any occasion? Then check out this short rib sandwich recipe below. The citrus and chipotle spice combined with that creamy poblano dressing wrapped in a lightly crisped ciabatta roll will make their mouths water instantly when they see this.

You will need

  • 4 Beef Short Ribs
  • 2 Baguette Rolls/Ciabatta rolls
  • Shredded Cabbage
  • Jack cheese
  • Cheddar cheese

Marinade Ingredients

  • 3 Cups Orange juice
  • 2 Tbsp Smoky Chipotle Chili powder
  • 2 Tbsp Smoky Paprika
  • 1 Tbsp Black Pepper
  • 1 Tbsp Salt
  • 2 Tbsp Cumin

Poblano/ Cream Dressing

  • 2 Poblano peppers
  • 7 oz Mexican cream
  • 1/2 Cup Cillantro
  • 2 Tbsp Honey
  • 1 Tbsp Cumin
  • 1/2 Cup Sour Cream

Chipotle Citrus Short Rib Sandwich with Poblano Cream Dressing

Firstly, mix all of the ingredients for the marinade in a large, non-reactive container (like glass or food safe plastic). After giving it a good stir, submerge the short ribs in the liquid, and place the container in the fridge. Let the meat marinate for at least an hour.

In the meantime, get your grill ready for searing. Slice the 2 Poblano peppers across the length, and remove the seeds. Give them a quick grill, to the point where you can easily peel off the skin.

Now get the ribs out of the marinade, and give them a good sear on all 4 sides. When done, move the ribs over to indirect heat, or install a deflector plate if your setup has one. Close the lid, and cook at 300ºF for 1:30 to 2 hours. It might be a good idea to place the ribs in a tin foil “vessel” to both help with the cooking and to collect the juices. Use the leftover marinade to baste the ribs every 20 minutes, and flip them once or twice throughout the cook.

Once the ribs are done, let them rest at room temperature for 10-15 minutes.

Use that time to throw all of the Poblano/ cream dressing ingredients in your food processor, until you end up with an even mixture. Place your shredded cabbage in a small bowl, add the dressing and give it a good toss.

Slice your bread rolls in half, and brush some olive oil on the inside of both the top and bottom. Then give them a quick toast on the BBQ- there should be enough heat left!

Lay down some mayo, sauce, or even leftover dressing on the bottom bun. Add a few slices of cheese, followed by some chopped cilantro, dressed slaw, and as many slices of beef as you can fit on the sandwich! Finish off with some more cheese if you want.

Slice your short rib sandwich in two, and enjoy!

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