Braised Short Rib Sandwich Recipe

Tender short ribs pair perfectly with a crispy and vinegary coleslaw.
Braised Short Rib Sandwich Recipe

Servings: 4
Prep time: 20 minutes
Total time: 4 hours


for the short ribs:
3 garlic cloves, peeled
1 green bell pepper, stemmed, seeded, and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 poblano, stemmed, seeded, and roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium yellow onion, roughly chopped
1 rib celery, roughly chopped
3 sprigs cilantro
3 sprigs parsley
1 bay leaf
½ cup|125 ml canola oil
4 (6-inch) long short ribs (about 3 pounds|1361 grams)
kosher salt and freshly ground black pepper, to taste
2 tablespoons tomato paste
1 (5-ounce|142-gram) bottle Cholula® Original Hot Sauce
1 (12-ounce|340-ml) bottle beer
4 cups|946 ml beef stock

for the slaw:
¼ head green cabbage, thinly sliced
½ medium white onion, thinly sliced
1 lime, zested and juiced
1 teaspoon granulated sugar
½ teaspoon celery seed
¼ cup|60 ml apple cider vinegar
3 tablespoons canola oil
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped cilantro
kosher salt and freshly ground black pepper, to taste


to serve:
split-top buns


  1. Cook the ribs: Heat the oven to 325°F. Place the garlic, bell pepper, jalapeño, poblano, carrot, onion, and celery in the bowl of a food processor. Pulse until finely chopped. Set aside.
  2. Tie the cilantro, parsley, and bay leaf together with string and set aside. Heat the oil in a large saucepan over medium-high. Season the ribs all over with salt and pepper and cook, turning as needed, until brown all over, about 10 minutes. Place on a plate, then add the vegetables to the saucepan and cook until soft and the liquid has evaporated, about 20 to 25 minutes. Stir in the tomato paste and cook 2 minutes more. Add the Cholula® Original Hot Sauce and cook 2 minutes longer. Add the beer and beef stock and cook for 1 to 2 minutes. Return the short ribs to the saucepan as well as the herb bundle and bring to a boil. Cover, then place in the oven. Cook until the ribs are soft, about 3 hours.
  3. Make the slaw: Toss all of the ingredients together in a bowl about an hour before you’re ready to serve. Cover and refrigerate until ready to plate.
  4. Remove the ribs from the oven and set the ribs aside (remove and discard the bones). Strain the liquid, discarding the solids. Place the sauce in a medium saucepan and bring to a boil. Simmer until thick and reduced by half, about 15 minutes.
  5. Butter the outside of the buns. Heat a nonstick skillet over medium and toast the buns until golden, about 3 minutes. Roughly chop the rib meat and toss in the reduced sauce. Stuff into your toasted buns and top each with the slaw. Serve immediately.

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