Short Rib Pastrami Sandwich

Smoked Short Rib Pastrami, Sauerkraut, Russian Dressing, Gruyère, Sourdough Rye

Chef Jarrad Silver of Silver and Sons BBQ | Bethesda, MD

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Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Russian Dressing:
1 cup mayonnaise
1 cup spicy mustard barbecue sauce
2 cloves garlic, grated

Brine:
¾ cup kosher salt
½ cup brown sugar
2 tablespoons pickling spice mix
1 teaspoon pink curing salt
6 sprigs thyme
3 bay leaves

Short Ribs:
4 pounds boneless short rib

Pastrami:
1 cup toasted coriander seeds, ground
½ cup toasted black peppercorns, ground
¼ cup toasted green peppercorns, ground
¼ cup toasted pink peppercorns, ground

To Assemble and Serve:
Yield: 1 sandwich
2 slices toasted sourdough rye
4 ounces sauerkraut
2 slices gruyère

METHOD

For the Russian Dressing:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Brine:
In a stock pot over medium heat, bring all ingredients and 1 gallon water to a simmer. Remove from heat and let cool.

For the Short Ribs:
Place short rib in a deep hotel pan. Cover with enough Brine to submerge. Cover and refrigerate 7 hours, rotating every other day. Once cured, rinse under cold water and pat dry. Set aside.

For the Pastrami:
Heat smoker to 250°F. Heat oven to 325°F. On a clean work surface, generously season Short Ribs with spice mixture. Smoke 3 hours, or until internal temperature temperature of meat reaches 180°F and bark is formed. Transfer to an oven-safe hotel pan with 1 cup water. Cover with aluminum foil and roast in oven 30 minutes, or until meat is fork-tender. Let rest.

To Assemble and Serve:
Heat oven to 325°F. On a clean work surface, slice Pastrami to desired thickness. Transfer to a half sheet tray and roast 6 minutes, or until warmed through. Top with sauerkraut and cheese. Return to oven until cheese is melted. Spread 2 ounces Russian Dressing on each slice sourdough. On bottom slice, place Pastrami with toppings. Close sandwich. Slice and serve.

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