Short Rib Ingredients:

  • 2 tablespoons olive oil
  • 5 lb. beef short ribs, bone in
  • 1 cup beef stock
  • ½ cup red wine, 2020 McMinnville Cuvée Pinot Noir
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 medium yellow onion, diced
  • 2 garlic cloves, chopped, small
  • 4 slices provolone cheese
  • 2 cups arugula
  • 8 slices bread, your choice

Onion Ingredients:

  • 2 tablespoons butter, unsalted
  • 2 small yellow onions, sliced
  • 2 tablespoons red wine vinegar
  • ½ tablespoon salt
  • ¼ teaspoon black pepper

Aioli Ingredients:

  • 1 tablespoon Thai red curry paste
  • ¼ cup mayonnaise
  • ¼ tablespoon sriracha

Prepare Ribs:

  • Turn on a slow cooker (I am using an instant pot ) onto the sauté function. Once it displays “hot” on the front screen, add the 2 tablespoons of olive oil.
  • Cook the ribs until they are brown on all sides, about 5 minutes.
  • Once the ribs are browned, transfer them to a bowl or cutting board to rest.
  • Add the onion, garlic, salt, pepper to the instant pot and cook until the onions are soft (about 3 minutes).
  • Turn the instant pot to pressure cook and add the stock, red wine, thyme and the ribs.
  • Pressure cook on high for 45 minutes and let it complete a natural release.
  • After 45 minutes, take the ribs out of the instant pot and use a fork to shred the meat .
  • Add a little bit of the cooking liquid to the shredded meat to ensure the beef stays moist.
  • While the ribs are cooking, prepare the onions and aioli.

Prepare Onions:

  • Place a medium saucepan over high heat and add 2 tablespoons of butter to the pan.
  • Once the butter starts to smoke add the onions, salt and pepper.
  • Sauté onions until they become soft and start to brown.

Prepare Aioli:

  • Mix all ingredients together until fully combined.
  • Set aside until ready for

Get Ready to Plate:

  • Lightly toast the bread on both sides.
  • Spread the aioli onto the bread (both sides or one side, whichever you prefer).
  • Add the shredded short rib meat onto the sandwich and top with a piece of provolone cheese. A torch can be used to melt the cheese or place under the broiler for a few seconds to melt.
  • Top the cheese with onions, arugula and the second piece of bread.
  • Cut the sandwich in half and enjoy!
Dobbes Family Winery Short Rib Sandwiches Recipe

Wine Pairing

McMinnville Cuvee Pinot Noir