Prep
10 min
Total
30 min
Serves
4-8
INGREDIENTS
- 1 sourdough round
- 2 cups braised short rib diced
- 2 cups wilted rapini chopped
- 1 cup caramelized onions
- 2 cups gruyere shredded
- 1/2 cup garlic butter
- 1 cup short rib braising liquid
METHOD
- Cut 80% through the sourdough every 1-inch horizontally and vertically to make perfect squares.
- Brush inside of loaf with garlic butter
- Stuff with short rib, onions, rapini and 3/4 of gruyere.
- Top with remaining gruyere and bake at 325 for 20 min.
- Remove and serve with warmed braising liquid for dipping.
Bangski!
