Wagyu Short Ribs Sandwich, Rhubarb Bbq Sauce & Creamy Coleslaw

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw estimated approx 4 hours.

To get started with this recipe, we have to prepare a few ingredients. You can have Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw using 31 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw:

1. 2 Packages Double 8 Cattle Company Fullblood Wagyu Short Ribs (cut into 2 inch pieces)
2. 1 Sweet Yellow Onion (large diced)
3. 6 Garlic Cloves (smashed)
4. 1 QT Beef Stock
5. 18 OZ Porter
6. Kosher Salt & Freshly Ground Black Pepper (to taste)
7. Grapeseed Oil
8. Sandwich Buns
9. Rhubarb BBQ Sauce
10. 2 TBSP Butter
11. 1 Sweet Yellow Onion (medium diced)
12. 3 Garlic Cloves (minced)
13. 4 CUP Rhubarb (sliced into 1/2 inch pieces)
14. 3/4 CUP Water
15. 1/3 CUP White Sugar
16. 2/3 CUP Brown Sugar
17. 3 TBSP Molasses
18. 3/4 CUP Ketchup
19. 1/4 CUP Apple Cider Vinegar
20. 1 TBSP Ancho Chile Powder
21. 2 TBSP Dijon Mustard
22. 1/2 TSP Salt
23. 2 TBSP Hot Sauce
24. Coleslaw
25. 2 CUP Green Cabbage (sliced into thin shreds)
26. 2 CUP Purple Cabbage (sliced into thin shreds)
27. 1 CUP Carrots (shredded on the large holes of a box grater)
28. 1 CUP Mayonnaise
29. 2 TBSP Apple Cider Vinegar
30. 2 TBSP Course Ground Mustard
31. 2 TBSP Honey

Instructions to make to make Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw

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.
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.
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.
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.
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.
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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