"The Beef Short Rib and Cubanelle Pepper Hoagie is a sumptuous sandwich featuring tender, slow-braised beef ribs and sweet Cubanelle peppers, topped with melted cheese and a zesty White Wine Italian Vinaigrette, all nestled within a toasted hoagie roll."
Beef Short Rib and Cubanelle Pepper Hoagie
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 3hrs
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds beef short ribs
- 4 whole sliced cubanelle peppers
- 2 large onions (1 sliced, 1 quartered)
- 6 cloves peeled garlic
- 1 cup red wine
- 2 cups beef broth
- 3 sprigs of thyme
- 3 sprigs of oregano
- 1 bay leaf
- 4 hoagie rolls
- 1/4 cup extra virgin olive oil
- 1 cup grated caciotta cheese
- to taste salt and ground black pepper
ingredients
For the White Wine Italian Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 cloves minced garlic
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1 tablespoon Italian seasoning
- to taste salt and ground black pepper
Method
Step 1
Preparation: Preheat your oven to 325°F. Season the short ribs with salt and pepper. In a large, oven-proof pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear the ribs on all sides until browned - about 5 minutes.
Step 2
Add Aromatics, Broth, and Wine: In the same pot, add the onions, garlic, beef broth, wine, oregano, thyme, and bay leaf. Allow the liquid to come to a simmer, and then cover and transfer the pot to the oven.
Step 3
Braise Beef Short Ribs: Braise for 2 1/2 hours, until the meat is tender and falls off the bone. Remove the beef short ribs from the pot, and set aside until cool enough to handle. Gently shred the meat, discarding any excess fat and bone fragments.
Step 4
Saute Cubanelle Peppers and Onion: In a skillet, sauté the sliced cubanelle peppers and onion with the remaining extra virgin olive oil over medium heat until they are tender, about 7-8 minutes.
Step 5
Make the White Wine Italian Vinaigrette: In a bowl, whisk together the white wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, and Italian seasoning. Gradually whisk in the extra virgin olive oil until the vinaigrette is emulsified. Season with salt and pepper to taste.
Step 6
Assemble the Hoagie: Slice the hoagie rolls. Layer with shredded beef short rib, sautéed cubanelle peppers and onion, and grated caciotta cheese. Generously drizzle the vinaigrette over the filling.
Step 7
Toast the Hoagies: Place the hoagies under a broiler, or in an oven turned up to its highest setting, for 2-3 minutes. Be careful not to burn the bread, but the meltier the cheese gets, the better.
Step 8
Serve: Serve the hoagies warm, with additional vinaigrette on the side for dipping or drizzling.