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.

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.

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

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.

Yield: 6 servings