| Level: | Easy |
| Total: | 2 hr |
| Prep: | 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 (4-ounce) beef short ribs
- Kosher salt and freshly cracked black pepper
- 3 tablespoons grapeseed oil
- 1 small onion, diced
- 1 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 (14-ounce) can stewed tomatoes
- 4 cups beef stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 4 brioche buns
- Kicked Up Cole Slaw, recipe follows
- 1 (16-ounce) package shredded cole slaw mix
- 1/2 red onion, sliced thin
- 2 green onion, sliced
- 1 red jalapenos, seeded and thinly sliced
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- Several dashes hot sauce
- 1/2 teaspoon coarsely ground black pepper
- Pinch cayenne pepper
- 1/4 teaspoon celery salt
- Pinch kosher salt
Instructions
- 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.
- In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 773 |
| Total Fat | 61 g |
| Saturated Fat | 18 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 19 g |
| Cholesterol | 76 mg |
| Sodium | 1149 mg |
Reviews
This is my only go to short rib sandwich recipe. The short rib is tender and full of great flavors pairs great with the toasted brioche and the slaw.
This sandwich has been our go to short rib recipe for several years. I was so surprised to see this only has 4 reviews, so I was compelled! We love this recipe, bursting with flavors all around!
Made this but served over rice (Husband is super picky) it’s the only way we have it now. House smells great while cooking. Our go to Sunday comfort food dinner. ❤️❤️❤️
The most delicious short rib sandwich ever! Followed the recipe as written. Didn’t think the sandwich could get any better until I added pickled red onions to compliment the creaminess of the coleslaw and richness of the meat. It was the perfect addition.
Best short rib sandwich!! And, the spicy slaw is even better! We make this all the time!
These are absolutely the only way to make short ribs. This is now my favorite sandwich on the planet!