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

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READY IN: 2hrs 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Kicked Up Cole Slaw:
  • 1 (16-ounce) package shredded cole slaw mix
  • 1/2 red onion, sliced thin
  • 2 green onion, 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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