Fall-Off-The-Bone Short Ribs - Food Network

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 ciabatta buns
• kicked up coleslaw, recipe follows

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Season the short ribs with salt and pepper.

3. 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. 4

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

5. 5

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

6. 6

   Stir in the tomatoes, stock and fresh herbs.

7. 7

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

8. 8

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

9. 9

   Assemble the sandwiches on brioche buns with slaw.

10. 10

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

11. 11

    Kicked Up Cole Slaw:

12. 12

    1 (16-ounce) package shredded cole slaw mix

13. 13

    1/2 red onion, sliced thin

14. 14

    2 green onion, sliced

15. 15

    3/4 cup mayonnaise

16. 16

    2 tablespoons sour cream

17. 17

    2 tablespoons white vinegar

18. 18

    2 tablespoons sugar

19. 19

    Several dashes hot sauce

20. 20

    1/2 teaspoon coarsely ground black pepper

21. 21

    Pinch cayenne pepper

22. 22

    1/4 teaspoon celery salt

23. 23

    Pinch kosher salt

24. 24

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

25. 25

    Serve on top of sandwiches.