I love these sandwiches because they satisfy all my game-day cravings. They're packed with tender beef, tangy blue cheese, crunchy slaw and the flavor of refreshing sarsaparilla soda.
For the short ribs:1.
Mix together 1/4 of the ginger beer, 1/4 of the sarsaparilla soda, salt, black pepper and ginger in a large container. Add the short ribs, seal, cover and refrigerate overnight.2.
Remove the short ribs from the marinade and reserve the liquid.3.
Preheat the oven to 275°F.4.
Heat a large oven-safe pan on the stove over medium-high heat. Add the butter, and melt. Add the short ribs, bones facing up. Sear for 8 minutes.5.
Remove the short ribs from the pan and add the onion, celery and carrot. Sear until the vegetables are caramelized, about 10 minutes.6.
Add the ribs back to the pan, bones down. Add the remaining ingredients, plus the reserved marinade. The liquid should be even with the top of the short ribs, but not fully submerging them; if it is not, add water until the liquid is at the appropriate level.7.
Cover the pan with a lid or aluminum foil. Place in the oven for 1 hour. Then, flip the short rib so the bones face up and continue to cook for 8 hours or until tender.8.
Remove the cooked ribs from the pan. Let the ribs and braising liquid cool for 30-40 minutes.9.
Strain the braising liquid. Place the liquid back on the stove in a sauce pot over medium heat. Reduce the sauce until thick, like syrup.10.
When the short ribs are cool, take the bones out of the short ribs, and trim the excess.11.
Pull the meat and toss with the reduced braising liquid.
For the coleslaw:
In a large bowl combine the cabbage, garlic, shallots, orange juice and zest, vinegar, oil and remaining salt and pepper. Toss to combine and coat evenly.
For the blue cheese sauce:
Place the whipped heavy cream in a bowl and fold in the sour cream. Then stir in the Worcestershire, thyme, salt and pepper. Fold in the blue cheese crumbles.
Smear both sides of each toasted bun with the blue cheese sauce. Place some beef on each, a few spoonfuls of the slaw, bread and butter pickles, peppers and onion straws, if using.