Preparation time: 25 minutes
Cooking time: 2½ hours
Makes: 8 large sandwiches
3 lb (1.4 kg) meaty boneless beef short ribs
2 tsp kosher salt, divided
Canola oil
1 yellow onion, sliced
3 carrots, sliced into ¼" thick rounds
2 stalks celery, sliced
2 cloves garlic, minced
½ tsp pepper
2 Tbs tomato paste
1 15-oz (425-g) can crushed tomatoes
1 cup (8 fl oz/237 ml) beef broth
1 cup (8 fl oz/237 ml barleywine
1 cup jarred roasted picquillo peppers, chopped, plus ½ cup (4 fl oz/118 ml) liquid from the jar
½ cup jarred peperoncini, sliced, plus ½ cup (4 fl oz/118 ml) liquid from the jar
2 bay leaves
2 sprigs fresh thyme
1 Tbs dried oregano
1 Tbs fresh parsley, minced
8 Ciabatta rolls
Preheat oven to 325°F (163°C).