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This rich sandwich is one for the books. Beef short ribs are smoked then slow braised in a flavorful red wine and balsamic vinegar mix before getting layered on ciabatta with melty provolone and caramelized onions.
2 1/2 Pound beef short ribs
Traeger Prime Rib Rub
Tablespoon olive oil
1 onion, diced
2 Large carrots, peeled and diced into 1/2 inch pieces
2 Stalk celery, diced
2 Clove garlic
Cup red wine
Cup beef stock
Tablespoon balsamic vinegar
2 dried bay leaves
3 Sprig thyme sprigs
1 Sprig rosemary sprigs
2 Tablespoon butter
2 yellow onion, thinly sliced
Tablespoon sherry vinegar
salt
black pepper
ciabatta buns, for serving
provolone cheese
mayonnaise
mustard
2 1/2 Pound beef short ribs
As Needed Traeger Prime Rib Rub
: 225 ˚F
Tablespoon olive oil
1 onion, diced
2 Large carrots, peeled and diced into 1/2 inch pieces
2 Stalk celery, diced
2 Clove garlic
Cup red wine
Cup beef stock
Tablespoon balsamic vinegar
2 dried bay leaves
3 Sprig thyme sprigs
1 Sprig rosemary sprigs
: 225 ˚F
2 Tablespoon butter
2 yellow onion, thinly sliced
Tablespoon sherry vinegar
To Taste salt
To Taste black pepper
ciabatta buns, for serving
Slices provolone cheese
As Needed mayonnaise
As Needed mustard