Tangy Short Ribs with Coleslaw and Twice-Baked Potatoes

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Tangy Short Ribs

• 4 12 ounce portions short ribs, each cut into 3 inch lengths
• 1 medium onion, roughly chopped
• 2 bay leaves
• 3 cloves garlic, smashed
• 4 cloves
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tablespoons tomato paste
• 1/4 cup white wine
• 3 tablespoons vegetable oil
• Salt and pepper
• 3/4 cup apple cider vinegar
• 3/4 cup brown sugar
• 4 cups beef stock
• 2 tablespoons black pepper

Coleslaw

• 1/2 medium cabbage, thinly sliced, about 5 cups
• 2 tablespoons salt
• 1 small carrot, grated
• 1/4 cup apple cider vinegar
• 3 tablespoons sugar
• 1/4 cup vegetable oil
• 1 tablespoon dry mustard
• 1 teaspoon caraway seeds
• Additional salt and pepper to taste

Twice Baked Potatoes

• 4 medium baking potatoes
• 2 tablespoons butter
• 2 tablespoons chopped chives or green onions
• 1 cup grated cheese, Mozzarella, Edam, Monterey Jack...
• Salt and pepper to taste
• 1/4 cup cour cream plus extra chopped chives for garnish, optional