Fall Off The Bone Short RibsFrom choclytcandy 7 years ago
- 3 lbs beef short ribs shopping list
- kosher salt and freshly cracked black pepper shopping list
- 3 tbs oil (I used olive oil) shopping list
- 1 small onion, diced shopping list
- 1 cup dry red wine shopping list
- 1/4 cup balsamic vinegar shopping list
- 1 (14 ounce) can stewed tomatoes shopping list
- 4 cups beef stock shopping list
- 2 sprigs fresh thyme shopping list
- 1 sprig fresh rosemary shopping list
- (I added one shallot, half of a peeled orange and some celery leaves and stalks) shopping list
- 4 brioche bread or ciabatta buns (I used Jewish Rye) shopping list
- Kicked up coleslaw, recipe follows (I omitted) shopping list
- Kicked Up Cole Slaw: shopping list
- 1 (16 oz) package shredded cole slaw mix shopping list
- 1/2 red onion, sliced thin shopping list
- 2 green onions, sliced shopping list
- 2 tbs sour cream shopping list
- 2 tbs white vinegar shopping list
- 3/4 cup mayonnaise shopping list
- 2 tbs sugar shopping list
- Several dashes hot sauce shopping list
- 1/2 tsp coarsely ground black pepper shopping list
- Pinch cayenne pepper shopping list
- 1/4 teaspoon celery salt shopping list
- Pinch kosher salt shopping list
How to make it
- Preheat oven to 375 degrees.
- 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. Cook for 90 minutes at 375 degrees, then turn up to 400 degrees and cook for an additional hour.
- Remove from oven, transfer ribs to a large bowl and shred 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 sandwiches.
- The sauce is great and can be served over pasta as well. I strained the sauce and will use it to flavor dishes that call for a beef broth.
- Consider doubling the recipe because you will definitely want left overs.
- Kicked Up Cole Slaw Directions:
- In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
- Serve on top of sandwiches.
The Cookchoclytcandy IN
The Rating17 people
HI!!! GLAd to see ya' High Five Forks!!!snowcat17 in Milwaukee loved it
I like your choices of bread on all your recipes. The sour dough with the anchos on your chili paste recipe is what really makes that dish.floridiangourmet in Hudson loved it
Sounds like a mighty good sandwich to me. \0
Jeffhot_it_up in Columbiana loved it
Grandma Junes Kitchen85 members
Southern Cooks561 members
Good Down Home Southern Food196 members
Onion Junkies100 members
Tailgate Time129 members
Anything Goes289 members
Dutch Cooking28 members
Just Sandwiches132 members
Cooking With Booze79 members