Fall-Off-The-Bone Short Ribs - Food Network |
|
 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Man O Man, is this ever good, the coleslaw is awesome on this sandwich. I add 3 cloves of minced garlic. I can see this meat over some pasta as well, so not just for a sandwich. Next time I would make double the ribs, so we have some leftovers. Hope you enjoy. Ingredients:
6 (4 ounce) beef short ribs |
kosher salt and freshly cracked black pepper |
3 tablespoons 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 bread or 4 ciabatta buns |
kicked up coleslaw, recipe follows |
Directions:
1. Preheat oven to 375 degrees F.
2. Season the short ribs with salt and pepper.
3. 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.
4. Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
5. Add the red wine and vinegar and reduce liquid by half.
6. Stir in the tomatoes, stock and fresh herbs.
7. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
8. Remove from oven, transfer the short ribs to a large bowl and shred the meat.
9. Assemble the sandwiches on brioche buns with slaw.
10. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
11. Kicked Up Cole Slaw:
12. 1 (16-ounce) package shredded cole slaw mix
13. 1/2 red onion, sliced thin
14. 2 green onion, sliced
15. 3/4 cup mayonnaise
16. 2 tablespoons sour cream
17. 2 tablespoons white vinegar
18. 2 tablespoons sugar
19. Several dashes hot sauce
20. 1/2 teaspoon coarsely ground black pepper
21. Pinch cayenne pepper
22. 1/4 teaspoon celery salt
23. Pinch kosher salt
24. In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
25. Serve on top of sandwiches.
|
|