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).
Heat 2 tablespoons (1 fl oz/30 ml) canola oil in a Dutch oven over medium-high heat. Season the short ribs with 1 teaspoon of salt. Brown the short ribs in the canola oil, about 2 minutes per side. Cook in two batches if necessary to avoid overcrowding the pan. Remove the ribs to a bowl.
Reduce the heat slightly and add another tablespoon (½ fl oz/15 ml) of oil to the Dutch oven. Add onion, carrot, and celery and cook 5 minutes until the vegetables start to get tender. Add 1 teaspoon salt and pepper to the vegetables as they cook.
Add the garlic and cook 1–2 minutes until fragrant. Add the tomato paste and cook for 2 minutes stirring. Add the tomatoes, beef broth, barleywine, peppers, and pepper juices. Stir to combine and add the bay leaves, thyme, and dried oregano. Return to a boil. Place the meat back in the Dutch oven along with any accumulated juices and bring to a simmer. Remove from the heat and stir in the parsley. Cover and braise in the preheated oven for 2–2½ hours until meat is very tender.
Cool slightly, remove thyme sprigs and bay leaves. Shred the short ribs with two forks and return to the sauce. Serve on toasted ciabatta rolls with sauce and giardiniera relish.
Beer suggestions: Uinta Brewing Company Anniversary Barley Wine Ale (Salt Lake City, Utah)