Ingredients Jump to Instructions ↓

  1. 6 (4-ounce) beef short ribs Kosher salt and freshly cracked black pepper

  2. 3 tablespoons grapeseed oil

  3. 1 small onion, diced

  4. 1 cup dry red wine

  5. 1/4 cup balsamic vinegar

  6. 1 (14-ounce) can stewed tomatoes

  7. 4 cups beef stock

  8. 2 sprigs fresh thyme

  9. 1 sprig fresh rosemary

  10. 4 brioche buns Kicked Up Cole Slaw, recipe follows

  11. 1 (16-ounce) package shredded cole slaw mix

  12. 1/2 red onion, sliced thin

  13. 2 green onion, sliced

  14. 1 red jalapenos, seeded and thinly sliced

  15. 3/4 cup mayonnaise

  16. 2 tablespoons sour cream

  17. 2 tablespoons white vinegar

  18. 2 tablespoons sugar Several dashes hot sauce

  19. 1/2 teaspoon coarsely ground black pepper Pinch cayenne pepper

  20. 1/4 teaspoon celery salt Pinch kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside. Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs . Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches. Kicked Up Cole Slaw: In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches. Yield: 6 servings Prep Time: 10 minutes Ease of preparation: easy


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