Sandwiches with beef ribs, fried eggs and homemade chips

Votes: 1

How to Make - Beef Rib Sandwiches with Fried Eggs and Homemade Chips

Time: 4 hours 10 minutes
Complexity: easily
Servings: 4

These sandwiches are made on simple croissants with tender, juicy braised short ribs, a fried egg, and homemade Sour Cream & Onion potato chips. The chips can be made ahead of time and stored in a container for several days. If you can slice the potatoes carefully and thinly, these chips will be even better than store-bought!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef ribs

4 beef short ribs (1.3 kg each, approximately 7.5 x 8 cm)
2 tablespoons of vegetable oil
3 carrots, peeled and chopped
2 crushed garlic cloves
2 yellow onions, coarsely chopped
1 tbsp tomato paste
2 cups dry red wine
3 sprigs of fresh thyme
1 bay leaf

Sandwich

4 croissants, cut in half horizontally
Mustard with horseradish
4 large fried eggs
2 cups homemade Sour Cream and Onion Chips

Homemade Sour Cream and Onion Chips

1/4 cup + 1 tsp salt
1.3 kg potatoes, peeled, washed and thinly sliced on a mandoline (about 2 mm thick)
8 cups peanut butter
3 tablespoons dry buttermilk
2 tbsp onion powder
1 tbsp garlic powder
0.5 tsp sugar
3 tbsp chopped fresh dill

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 150°C.
Generously salt and pepper the ribs on all sides. Heat a large Dutch oven over medium-high heat and add oil. Sear the ribs until browned, 3-4 minutes per side. Once browned, transfer them to a plate. Add the carrots, garlic, and onion to the pan with the rendered fat and season with a little salt and black pepper. Cook the vegetables until browned, 10-12 minutes. Add the tomato paste and cook for another minute.

Add the wine and scrape up any browned bits from the bottom of the pan (this is the best part). Bring the wine to a boil, season with salt and pepper. Add the thyme, bay leaf, and ribs with any juices from the plate. Cover the pot and place in the oven. Simmer until the meat is tender, 2-2.5 hours. Turn the ribs once during the cooking process, after about 1 hour.
Once the ribs are tender, remove them from the liquid and set aside to cool. Skim the fat from the surface of the sauce. Then strain it through a fine sieve and simmer until thickened, about 8 minutes (you should have about 2/3 cup of sauce). Remove the meat from the bones and cut it in half horizontally to fit on a croissant.
Sandwich:

Lightly toast the croissants, then spread the bottom half with horseradish mustard. Place the meat on top of the mustard and drizzle with a little sauce. Top with a fried egg, followed by a nice mound of chips. Assemble the other sandwiches in the same manner.
Homemade Sour Cream and Onion Chips:

Mix 8 cups of water with 1/4 cup of salt. Place the sliced potatoes in the water-salt solution and let them sit for at least 20 minutes. Then dry the potatoes thoroughly on paper towels.
In a large cauldron, heat oil to 175°C.
In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill, and the remaining 1 teaspoon of salt. Process until smooth.
Fry the potatoes, handful at a time, until golden brown, 2-3 minutes. Immediately toss in a large bowl with a small amount of the spice mixture. Then place the chips on a baking sheet and sprinkle with more spice mixture. Let them dry, if you can wait that long. Store chips in a loosely sealed container for several days..