Ahh, short ribs. So undervalued. They are literally one of the cheapest cuts of beef...and although they take a long time to make...they are actually pretty simple. Just leave them alone for hours and hours and you get amazing-ness!
Serves Approx 2-4
-1 whole wheat (or whole grain) baguette
-1 cut of short ribs (approx. 1.3 pounds)
-1 can peeled tomatoes
-2-3 cups red wine (old!)
-1 bushel of fresh basil
-6 cloves garlic (chopped)
-ground black pepper
-crushed red pepper
Before some recipes I like to give you all a heads up, you need 4 hours!!! True Story.
Take your can of tomatoes, and pop in blender (if they are whole), and toss into a pot along with your garlic, crushed red pepper, and half the bushel of basil (haphazardly tear the leaves before tossing in).
Rub salt and pepper all over the short ribs and place in the pot. Now take your bottle red wine and literally pour in until the short ribs are covered. Yep, it's a lot of wine don't feel weird that you just tossed in half a bottle. Now pop the pot in your fridge because you're going to want to let in marinate for 30 minutes.
After 30 minutes has gone by, place your pot on a burner and put it on medium heat. After about 20 minutes (checking, A LOT) your pot should be pretty hot so reduce to a simmer...and leave it there for 3 hours stirring maybe once an hour. YES, 3 HOURS.
After 3 hours, take your cut of meat out of the pot and shred onto a plate throwing away any fat that falls off...toss the shredded meat back into your sauce still at a simmer.
Now cut your bread into nice sandwich size pieces, scoop out your short ribs onto your bread and liberally put fresh basil on there.
NOW GO AHEAD AND TRY THE BEST SANDWICH YOU HAVE EVER MADE!!