Braised Short Rib and Horseradish Slaw Hoagie

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Let me just say this right away. This sandwich tastes like fall gave me a hug.

The first time I made it, I took one bite and literally stopped chewing like wait. What did I just create.

The short ribs are so tender they barely need chewing and then that slaw smacks you with a spicy tang right after.

It is rich and cozy but then the horseradish wakes everything up. I make this when I want something that feels like I put in serious effort but really the oven did all the work.

Perfect weekend food. Perfect football food. Perfect sit on the couch and ignore your phone food.

Ingredients I Use

Olive oil

Onion, carrots, celery

Garlic

Beef short ribs

Red wine

Beef broth

Thyme and bay leaf

Salt and pepper

Shredded cabbage and carrots

Mayonnaise

Prepared horseradish

Apple cider vinegar

Dijon mustard

Hoagie rolls

Provolone cheese if I feel like it

Butter

I know it looks like a lot but most of that stuff just lives in my fridge already.

How I Make It

I start by firing up my oven to 325. Slow and low. The ribs cook themselves basically.

I heat some olive oil in my Dutch oven and sear the short ribs until they are dark brown. You gotta hear that sizzle or it is not hot enough.

I pull them out and toss in the onion, carrots, and celery.

Let them soften for a few minutes then throw in the garlic. The smell at this point is unreal.

I pour in the wine and scrape all the browned bits from the bottom because that is where the flavor hides.

After a couple minutes I add the broth with thyme and bay leaf and tuck the ribs back in like they are going to bed.

Lid on and straight into the oven for about three hours. They come out falling apart like butter.

Once they cool down a little I shred the meat with a fork.

I strain the liquid and mix a few spoonfuls into the meat so it stays juicy.

While that sits I throw together the slaw. Just cabbage and carrots in a bowl.

In another bowl I mix mayo, horseradish, vinegar, Dijon, salt, and pepper.

I pour it over and stir until it is all coated. I let it chill in the fridge so it gets even better.

For the hoagie rolls I slice them open and slather butter on both sides. I toast them in the oven until the edges are golden and crisp.

If I am using cheese I lay it on top of the shredded meat and pop it back in the oven for a minute to melt.

Then the best part. Meat piled high. Huge scoop of slaw. Roll on top. Done.

Eating Time

I always eat the first one standing at the counter because I cannot wait. It is messy in the best way so napkins are required.

I like to serve them with roasted potatoes or just a pickle if I am lazy.

Cold beer or another glass of wine just makes sense.

Leftovers Situation

The meat keeps in the fridge for about four days or I freeze it for later.

Slaw is better fresh but it lasts two days if I have extra. Rolls I just toast again when I am ready for round two.

My Little Notes

If your pot is not sizzling when you put the ribs in start over. You want that crust.

Do not toss the extra braising liquid. Freeze it. It makes insane gravy or soup.

Go easy on the horseradish at first if you are scared of heat. I dump extra because I like pain.

Sometimes I make the meat a day ahead. It actually tastes even better the next day.

If I am out of provolone I use cheddar or honestly no cheese at all. It is still ridiculous.