French Dip Sandwich

1. Slice an onion.

2. Season the beef short ribs generously with salt and pepper on all sides.

3. Heat oil in a large Dutch oven over medium-high heat. Sear the beef ribs on all sides until well-browned, then set aside.

4. Add the sliced onions to the same pot and cook, stirring occasionally, until they are soft and caramelized.

5. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprigs and season with more salt.

6. Return the seared beef to the pot. Bring to a simmer, then cover, reduce heat to low, and cook for 2.5 to 3 hours, or until the beef is fall-apart tender.

7. While the beef cooks, shape the bread dough into a baguette, score the top, place it on a baking sheet, and bake according to package directions or until golden brown.

8. Once the beef is cooked, remove it from the pot and shred it with two forks or by hand.

9. Strain the cooking liquid to create a smooth au jus for dipping.

10. Slice the baked baguette in half lengthwise.

11. Spread mayonnaise on the inside of the bread.

12. Layer the shredded beef onto the bottom half of the baguette.

13. Top with slices of provolone cheese and place under a broiler until the cheese is melted and bubbly.

14. Add a layer of the caramelized onions over the melted cheese.

15. Place the top half of the baguette on, slice the sandwich in half, and serve immediately with the warm au jus on the side.