Short Rib Sandwich with Homemade Slaw

Steps

1. 1

   Preheat your oven to 325°F (160 °C) (165°C (325 °F)).

2. 2

   In a small bowl, mix together the brown sugar, kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, and 1/2 tsp dry mustard to create the seasoning rub.

3. 3

   Reserve 1/4 of the seasoning mixture for later use. Use the remaining 3/4 to season all sides of the short ribs thoroughly.

4. 4

   Heat a Dutch oven over medium-high heat and add 1 tablespoon of neutral oil. Sear the meat on all sides until browned. Remove the meat from the pot and set aside.

5. 5

   In the same pot, add the tomato paste and cook for about 2 minutes, stirring frequently.

   Start 2-minute timer
6. 6

   Add the chopped onion, beef broth, BBQ sauce, and Worcestershire sauce to the pot. Stir in the reserved 1/4 of the seasonings and the smashed garlic cloves.

7. 7

   Place the seared beef back into the pot. Cover with a lid and transfer to the preheated oven.

8. 8

   Bake for 3 hours and 30 minutes until the meat is fork-tender.

   Start 3-hour timer
9. 9

   While the meat cooks, prepare the slaw: In a large bowl, combine the shredded carrot, green cabbage, purple cabbage, mayo, white vinegar, cider vinegar, sugar, celery seeds, and 1/2 tsp dried mustard. Season with salt and pepper to taste, mix well, and refrigerate until serving.

10. 10

    Once the meat is done, remove it from the Dutch oven and place it on a sheet pan. Shred the meat using two forks.

11. 11

    Place the shredded meat under the broiler for 2-3 minutes until the edges are slightly crispy.

    Start 2-minute timer
12. 12

    To make the dipping sauce, use an immersion blender to blend the remaining liquids and onions left in the Dutch oven until smooth.

13. 13

    Assemble the sandwiches by placing the crispy shredded short rib on ciabatta bread, topping with the slaw, and serving with the dipping sauce on the side.