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Home Creamy Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw

Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw

Name: How to cook Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Double8CattleCompany

Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw

Ingredient

Food ration :

8 servings

Cooking time :

4 hours

2 Packages

Double 8 Cattle Company Fullblood Wagyu Short Ribs (cut into 2 inch pieces)

Sweet Yellow Onion (large diced)

Garlic Cloves (smashed)

1 QT

Beef Stock

18 OZ

Porter

2 TBSP

Butter

Sweet Yellow Onion (medium diced)

Garlic Cloves (minced)

4 CUP

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

2 TBSP

Apple Cider Vinegar

1 TBSP

Ancho Chile Powder

2 TBSP

Dijon Mustard

1/2 TSP

Salt

2 TBSP

Hot Sauce

2 CUP

Green Cabbage (sliced into thin shreds)

2 CUP

Purple Cabbage (sliced into thin shreds)

1 CUP

Carrots (shredded on the large holes of a box grater)

1 CUP

Mayonnaise

2 TBSP

Course Ground Mustard

2 TBSP

Honey

Cooking instructions

* Step 1

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 pan. Season the Fullblood Wagyu short ribs with kosher salt and freshly ground black pepper.Once the grapeseed oil is shimmering in the pan, add the Fullblood Wagyu short ribs (in two batches), browning on all sides. Remove the beef from the pan.

* Step 2

Add the diced sweet yellow onion, smashed garlic cloves, beef stock, and porter to the pan. Add back the browned Full-blood Wagyu short ribs.Bring all ingredients up to a simmer. Then, cover the pan, and move it to the preheated oven.Cook for 4 hours, stirring occasionally. Remove the braised Fullblood Wagyu short ribs from the braising liquid.Shred the beef with two forks, removing any large pieces of fat.

* Step 3

PREPARING THE RHUBARB BBQ SAUCE Melt the butter in a large saucepan over medium heat. Add the diced sweet yellow onion and minced garlic. Cook for 5 minutes or until the onion is tender, while stirring occa-sionally. Add the sliced rhubarb. Cook for 5 minutes or until the rhubarb is translucent, while stirring occasionally. Add 1/2 cup of water, the brown and white sugars, molasses, ketchup, dijon mustard, apple cider vinegar, hot sauce, and ancho chile powder.Bring to a boil.

* Step 4

Then, reduce the heat and simmer for 15 minutes (or until rhubarb is tender).Place half of the rhubarb mixture in a blender. Remove the center piece of the blender lid (to allow steam to escape), and secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend the rhubarb mixture until smooth. Pour into a large bowl. Repeat procedure with remaining rhubarb mixture. Season to taste with kosher salt and freshly ground black pepper.

* Step 5

PREPARING THE COLESLAW Mix the mayonnaise, apple cider vinegar, course ground mustard, and honey in a small bowl. This is your dressing.Combine the sliced green and purple cabbages and carrots in a large bowl. Toss the cabbages and carrots in the dressing.Season to taste with kosher salt and freshly ground black pepper.

* Step 6

FINAL STEPS Toss the cooked Fullblood Wagyu short ribs with the rhubarb BBQ sauce, and season to taste with kosher salt and freshly ground black pepper.Begin to prepare your sandwich by toasting your buns. Place 4-5 ounces of the shredded Fullblood Wagyu short ribs (that have been tossed in the rhubarb sauce) on top of the bottom bun.Add 3 ounces of coleslaw, and the top bun. Serve, and enjoy!

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