6 lb bone-in beef short ribs

2 Tbsp olive oil

2 onions, chopped

2 Tbsp all-purpose flour

1 (6-oz) can tomato paste

2 Tbsp brown sugar

1 Tbsp chili powder

1 (750-ml) bottle red wine

3 cups beef broth

10 sprigs fresh thyme

2 bay leaves

5 cloves garlic

2 (12-oz) pkg slider buns

1. Lightly season ribs with salt and pepper.
2. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot. Discard all but 3 Tbsp drippings in pot. Cook onion in hot drippings until tender. Sprinkle flour over onions, and cook, stirring constantly, 2 minutes.
3. Stir in tomato paste, brown sugar, and chili powder; cook 1 minute.
4. Gradually stir in wine, broth, thyme, bay leaves, and garlic. Return ribs to pot; bring to a boil, reduce heat, and simmer 25 minutes.
5. Preheat oven to 350°F. Cover pot, and transfer to oven. Bake 2 to 2½ hours or until ribs are very tender.
6. Let stand until cool enough to handle. Shred meat from ribs, discarding fat and bone.
7. Toss meat with enough cooking liquid to moisten.
8. Serve meat on buns with Brussels Sprouts Slaw.

• 5 slices thick-cut bacon, chopped
• 1 shallot, minced
• 5 Tbsp sherry vinegar
• 2 Tbsp olive oil
• 1½ Tbsp sugar
• 1½ lb Brussels sprouts, thinly sliced
• 1 cup finely shredded red cabbage
• ½ cup finely shredded carrot

1. Cook bacon in a large skillet over medium heat until crisp; remove bacon with a slotted spoon and drain on paper towels, reserving 2 Tbsp drippings in skillet.
2. Add shallot to hot drippings and cook 1 minute. Stir in vinegar, oil, and sugar; stirring until sugar is dissolved. Add Brussels sprouts; cook, stirring, 1 minute.
3. Transfer mixture to a large bowl; add cabbage and carrots; toss. Season with salt and pepper to taste. Let stand 20 minutes before serving.