Open Faced Short Rib Cheesesteak

Season the short ribs with salt and pepper. Sear in a large pot with a splash of oil until nicely browned on all sides, then remove.

Add the onion, chilli, and garlic, and allow to nicely char on all sides. Add the tomato paste, cook for 1-2 minutes then deglaze with a splash of stock and scrape up everything from the bottom.

Add everything to a blender along with the stock, vinegar, sugar, salt, and pepper. Blend until smooth.

Add the beef back to the pot, and pour over the blended mixture. Top up with beer, cover, then leave on low for 2-3 hours until the beef is falling off the bone.

Meanwhile, cook the onion and pepper with a knob of butter over medium/low. Slowly cook down until soft and jammy, adding a splash of water when needed. This will take around 30 minutes

Once the beef is ready, remove the beef and bones. Allow the remaining sauce to reduce over a medium heat while you shred the beef. Add a couple spoonfuls of sauce over the beef, keeping the rest for dunking later.

Slice the ciabatta in half lengthways, and lightly toast.

Load up the ciabatta with the shredded beef, onions and peppers, then top with cheese slices. Finish under the grill until the cheese is melted, then top with chillies and crispy onions. Serve with the leftover jus to dunk, and enjoy!