Friday, April 29, 2011

Fall-off-the-Bone Short Rib and Slaw Sandwich

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I’m trying a bunch of short rib recipes lately I know, but I’m trying to use up items in the freezer before we get our next freezer full from the steer we bought this year. This recipe is ok, I liked the slaw, but for some reason the meat was chewy, I probably did something wrong I don’t know.

Fall-off-the-Bone Short Ribs
(Adapted from Aaron McCargo Jr.)

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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

Preheat oven to 375 degrees F.

Season the short ribs with salt and pepper.

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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.

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Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.

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Add the red wine and vinegar and reduce liquid by half.

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Stir in the tomatoes, stock and fresh herbs.

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Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.

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Remove from oven, transfer the short ribs to a large bowl and shred the meat.

Assemble the sandwiches on brioche buns with slaw.

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I added a little of the juice to flavor the buns as well as a dipping sauce on the side.)

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Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.

Kicked Up Cole Slaw:

1 (16-ounce) package shredded cole slaw mix (I used broccoli Cole Slaw)
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

In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

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Yield: 6 servings

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1 comment:

  1. Good looking sandwich.

    We've been thinking about buying a steer or pig for the freezer. Would have to buy it ready to process. Couldn't raise one to eat.

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