Last updated on May 9th, 2018 at 11:38 am

Recipe for Beef Shortrib and Coleslaw Sandwiches with an easy homemade BBQ sauce. Filling, flavoursome and worth the effort.

BBQ Sauce Recipe:
1/2 Cup Ketchup
1/2 Cup Cider Vinegar
3 Tablespoons Brown Sugar
1/2 Tablespoon Molasses
1/2 Tablespoon Yellow Mustard
Cayenne Pepper (to taste)

Coleslaw Recipe:
2 Medium Carrots (shredded)
1/2 Head Cabbage (shredded)
5 Green Onions (shredded)
1/4 Cup Mayonnaise
1 Tablespoon Yellow Mustard

Short Ribs Recipe:
900gr Boneless Shortribs
2 Small Yellow Onions (sliced thin)
3 Ribs Celery (sliced thin)
3 Medium Carrots (diced)
2 Large Cloves Garlic (chopped fine)
2 Tablespoons Tomato Paste
2 Tablespoons Olive Oil
1 Can Diced Tomatoes
1 Cup Dry Red Wine (such as Cabernet, Zinfandel, Syrah)
2 Cups Beef Stock

How to
BBQ Sauce:
Add all ingredients to a medium saucepan over medium heat. Stir thoroughly and simmer over heat for 20 minutes.

Add first 4 ingredients to a medium bowl. Add mayonnaise and mustard to shredded vegetables and stir to combine. Cover and refrigerate.

BBQ Short Ribs:
Preheat oven to 180 C.

In a large Dutch Oven (you can use any large pot with a tight fitting lid that can go in the oven. Cast iron or ceramic pots are best.) heat olive oil over high heat. Once heated, add in short ribs and brown on all sides. You may have to brown the short ribs in batches so that all short ribs make contact with the bottom of the pan. Remove short ribs to a plate and set aside.

If oil has decreased, add more oil to get 2 tablespoons in the pot. Decrease heat to medium. Add garlic, onions, celery and carrots. Saute until vegetables begin to brown on their edges (approximately 5 minutes).

Add tomato paste, diced tomatoes and red wine to pot. Stir to combine.

Add short ribs back to pot. Nestle them into the pot and try to get them all in one layer.

Pour in beef stock.

Cover Dutch Oven with lid and slide into the oven for 3 hours (alternatively use a slow cooker).

Remove from oven and put meat into a separate bowl. Shred beef with 2 forks.

Pour bbq sauce onto shredded beef and combine. (You may want to keep some of the bbq sauce out of the shredded short ribs in case someone would like more sauce.)

On bottom layer of toasted bun, add the bbq beef and then top with coleslaw. Cover with the top layer of bun and serve.

Recipe courtesy of My Man’s Belly.

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