This rich sandwich is one for the books. Beef short ribs are smoked then slow braised in a flavorful red wine and balsamic vinegar mix before getting layered on ciabatta with melty provolone and caramelized onions.
How many people are you serving?
Season short ribs generously with Traeger Prime Rib Rub.
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Place directly on the grill grate and smoke ribs for 1 hour.
While ribs are smoking, heat 2 Tbsp olive oil in a medium dutch oven over medium heat.
Add onion, carrots, and celery and saute 5 minutes or until onion is translucent. Add garlic and saute 30 seconds more.
Add red wine, stock and vinegar and bring to a simmer. Add in herbs and nestle in smoked short ribs. Cover dutch oven with a tight fitting lid and place back on the grill grate.
Braise the short ribs at 225℉ for 3-4 hours or until you can insert a fork/skewer/thermometer and feel little to no resistance. They meat should be easily shreddable with two forks.
Take the dutch oven off the grill and remove the short ribs from the liquid. Shred meat with two forks making sure to remove all bone and tough tissue/cartilage.
Strain the solids out of the braising liquid, skim the fat and return the liquid to the pot. Bring to a simmer over medium heat and reduce by half. It should be thicker that what you started with.
Add shredded meat to the pot and keep warm while you make the caramelized onions.
For the caramelized onions: Heat 2 Tbsp butter in a medium saute pan over medium-high heat. Add onion, salt and pepper, to taste and saute 15-20 minutes until lightly browned, caramelized and tender. Add sherry vinegar and cook 5 minutes more scraping the bottom of the pan with a wooden spoon to pick up all the little browned bits.
To build the sandwiches, slice ciabatta buns in half and spread mayonnaise on the top bun and mustard on the bottom. Place shredded meat on top of mustard, top with provolone, caramelized onions and top bun. Enjoy!
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