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1
Preheat oven to 375 degrees F.
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2
Season the short ribs with salt and pepper.
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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.
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4
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
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5
Add the red wine and vinegar and reduce liquid by half.
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6
Stir in the tomatoes, stock and fresh herbs.
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7
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
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8
Remove from oven, transfer the short ribs to a large bowl and shred the meat.
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9
Assemble the sandwiches on brioche buns with slaw.
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10
Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
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11
Kicked Up Cole Slaw:
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12
1 (16-ounce) package shredded cole slaw mix
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13
1/2 red onion, sliced thin
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14
2 green onion, sliced
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15
3/4 cup mayonnaise
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16
2 tablespoons sour cream
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17
2 tablespoons white vinegar
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18
2 tablespoons sugar
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19
Several dashes hot sauce
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20
1/2 teaspoon coarsely ground black pepper
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21
Pinch cayenne pepper
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22
1/4 teaspoon celery salt
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23
Pinch kosher salt
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24
In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
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25
Serve on top of sandwiches.
