Porter Pulled Short Rib Sandwiches: Tender, Malty, and Falling-Apart Delicious

These Porter Pulled Short Rib Sandwiches are smoky, juicy, and slow-braised until the meat basically melts.

The secret? A deep, roasty porter that seeps into every bite, bringing bold malt, subtle chocolate notes, and a savory backbone that beer fans will taste instantly.

Stack it high on a toasted bun with tangy slaw or beer-braised onions, and it’s a sandwich that eats like a showstopper.

Ingredients (Serves 4–6)

For the Short Ribs

• 3 lbs bone-in beef short ribs
• Salt and pepper to season
• 1 tbsp oil (for searing)
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1½ cups porter (chocolate, coffee, or vanilla porter preferred)
• ½ cup beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Optional: pinch of chili flakes or cayenne

For the Sandwich Assembly

• Soft sandwich buns, ciabatta rolls, or brioche
• Coleslaw (classic or spicy vinegar-style)
• Beer-braised onions or pickles
• Optional: sharp cheddar, horseradish cream, or beer mustard

Instructions

Braise the Short Ribs

• Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
• In a Dutch oven or heavy pot, heat oil over medium-high. Sear ribs until browned on all sides (about 2–3 minutes per side). Remove and set aside.
• In the same pot, add onions and garlic. Sauté until soft, 5 minutes. Stir in tomato paste, then deglaze with porter.
• Add beef stock, Worcestershire, sugar, paprika, and any optional heat. Nestle ribs back into the pot. Liquid should cover about ¾ of the ribs.
• Cover and braise in the oven for 2½ to 3 hours, until meat is fork-tender and falling off the bone.
• Remove ribs, discard bones, and shred meat. Skim fat from the sauce and reduce it slightly on the stovetop if desired. Mix meat with reduced sauce.

Build the Sandwiches

• Toast buns lightly for structure.
• Pile high with porter-braised short rib.
• Top with slaw, onions, cheese, or any extras.
• Serve hot, messy, and with plenty of napkins.

Serving Suggestions

Serve With

• Crispy potato wedges or beer-battered fries
• Tangy slaw or quick-pickled cucumbers
• Grilled corn, baked beans, or stout mac and cheese

Sauce It With

• Porter BBQ sauce
• Spicy beer mustard
• Garlic aioli or horseradish cream

Beer Pairing

In the Braise

• Porter (roasty, chocolatey, or coffee-forward)
• Stout for extra richness
• Avoid anything too bitter — hop-forward beers clash with the deep beef flavor

In Your Glass

• The same porter you cooked with
• Smoked porter or rauchbier for a charred edge
• Brown ale or dark lager for a smoother sip
• BBA stout for a luxurious pairing

Final Thoughts

Porter Pulled Short Rib Sandwiches are what happen when comfort food meets brewpub indulgence — a sandwich that’s rich, complex, and built to make an impression.

It’s bold enough for beer nerds, hearty enough for carnivores, and juicy enough to soak a bun the way only slow-cooked beef can.

Cheers to deep braises, roasted malt, and beer in your beef! 🥩🍺🥪

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