Short Ribs Sandwich, Rhubarb BBQ Sauce & Coleslaw

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This easy to make, Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw recipe is a must-try! The tender beef is lightly seasoned and browned before being simmered with onion, garlic, and beef stock. Topped with a homemade rhubarb sauce and coleslaw, served on a toasted bun. This sandwich is full of flavor and is sure to please any palate!

8
2 Packages Double 8 Cattle Company Fullblood Wagyu Short Ribs ( cut into 2 inch pieces )
1 Sweet Yellow Onion ( large diced )
6 Garlic Cloves ( smashed )
1 qt. Beef Stock
18 oz. Porter Kosher Salt ( to taste )
to taste Freshly Ground Black Pepper
Grapeseed Oil
Sandwich Buns
Rhubarb BBQ Sauce:
2 tbsp. Butter
1 Sweet Yellow Onion ( medium diced )
3 Garlic Cloves ( smashed )
4 cups Rhubarb ( sliced into 1/2 inch pieces )
3/4 cup Water
1/3 cup White Sugar
2/3 cup Brown Sugar
3 tbsp. Molasses
3/4 cup Ketchup
1/4 cup Apple Cider Vinegar
1 tbsp. Ancho Chile Powder
2 tbsp. Dijon Mustard
1/2 tsp. Salt
2 tbsp. Hot Sauce
Coleslaw:
2 cups Green Cabbage ( sliced into thin shreds )
2 cups Purple Cabbage ( sliced into thin shreds )
1 cup Carrots ( shredded on the large holes of a box grater )
1 cup Mayonnaise
2 tbsp. Apple Cider Vinegar
2 tbsp. Course Ground Mustard
2 tbsp. Honey

PREPARING THE FULLBLOOD WAGYU SHORT RIBS

Preheat the oven to 325°F.

Heat a large Dutch oven over medium-high heat.

Add enough grapeseed oil to coat the bottom of the...
See the full directions on my site

Nutritions

Calories
673

Sodium
1140mg
47% DV

Fat
20g
31% DV

Protein
25g
50% DV

Carbs
100g
34% DV

Fiber
7g
28% DV