Fall-Off-The-Bone Short Ribs - Food Network

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“Man O Man, is this ever good, the coleslaw is awesome on this sandwich! I add 3 cloves of minced garlic. I can see this meat over some pasta as well, so not just for a sandwich! I took another reviewer's advice on the Food Network site and turned my oven up to 400 degrees after the 90 minutes of cooking (on 375 degrees) and continued to cook the meat for an additional hour. Next time I would make double the ribs, so we have some leftovers. This is adapted from Food Network, Big Daddy's show. Hope you enjoy!”
2hrs 33mins

Ingredients Nutrition


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

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