Miami short rib sandwich with Smoked Gouda

By Rob Rainford

  • Prep: 2 h 10
  • Cooking: 10 min
Yields 10 Servings
DFC

Ingredients

  • 1/3 cup (80 mL) low-sodium soy sauce
  • 1/3 cup (80 mL) mirin (sweet rice wine)
  • 1/3 cup (80 mL) seasoned rice wine vinegar
  • 1 tbsp (15 mL) liquid honey
  • 1 tsp (5 mL) hot sauce
  • 3 lb (1.5 Kg) Miami-cut short ribs * ¼˝ (6 mm) thick
  • Dry rub
  • 1 1/2 tsp (7 mL) brown sugar
  • 1 1/2 tsp (7 mL) paprika
  • 1 1/2 tsp (7 mL) freshly ground black pepper
  • 1 1/2 tsp (7 mL) garlic powder
  • 1 1/2 tsp (7 mL) oregano
  • 1 1/2 tsp (7 mL) ground cumin
  • 1 1/2 tsp (7 mL) thyme
  • 1 1/2 tsp (7 mL) dry mustard
  • 1/4 tsp (1 mL) kosher salt
  • Cayenne pepper to taste (optional)
  • 2 baguettes
  • 2 cups (500 mL) Canadian Smoked Gouda grated

Preparation

Combine first five ingredients in a large bowl. Marinate ribs at least 2 hours. Mix ingredients for the dry rub.

Fire up charcoal or preheat gas grill to medium-high – 350°F (180°C). Shake off excess marinade and press dry rub mixture onto meat. Place ribs on grill and cook about 5 minutes per side for medium-rare or until desired doneness.

Cut each baguette in half lengthwise. Remove bones from meat and discard. Pile meat high on bottom halves and top with cheese. Replace tops and cut each into five pieces.

*Miami-cut short ribs are thinly cut beef ribs.

Cheese alternatives: Canadian Smoked Mozzarella, Smoked Havarti.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 564 Calories
Protein: 43 g
Carbohydrate: 45 g
Fat: 23 g
Fibre: 2.2 g
Sodium: 861 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 214 mg
Vitamin B12: 272 %
Zinc: 98 %
Selenium: 89 %
Folate: 55 %