For the Ribs:
Ingredients:
6 beef short ribs, bones in
Olive oil, as needed
Kosher salt and freshly ground black pepper
10 sprigs fresh thyme
2 white onions, rough chopped
2 stalks celery, rough chopped
2 good sized carrots, rough chopped
1 cup good quality red wine
½ cup port wine, optional
Chicken stock, as needed
10 slices gruyere, optional

For the Horseradish Slaw:
Ingredients:
1 head green or red cabbage, core removed, shredded
1/2 small red onion, very thinly sliced
¼ cup mayonnaise, preferably homemade
1 tablespoon prepared horseradish, or 3 tablespoons freshly grated – to taste
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper – to taste
1/2 teaspoon Dijon mustard

In a large bowl combine all of the ingredients and mix thoroughly. Cover and place in the refrigerator until service.

For the Homemade Mayonnaise:
Ingredients:
2 egg yolks
2 cups EVOO or grapeseed oil
1 teaspoon lemon juice
Kosher salt, pinch
Freshly ground black pepper, pinch
Soft blue cheese, optional flavor profile to gruyere

Pour all ingredients into blender and blend until smooth, or whisk by hand beginning with the yolks, and the pinch of salt. While whisking constantly, slowly add the oil in a very thin stream until it thickens. Thin with the lemon juice and season to taste. Mix in optional blue cheese for a flavored spread, however omit the gruyere if this is done. Store for two days in the refrigerator.

For the Sandwiches:
Ingredients:
5 small loaves ciabatta or bread of choice, halved
Mayonnaise, as needed

For the Horseradish Cream - as a side condiment for the ribs:
Ingredients:
1 cup Crème fraiche
½ cup whipping cream, chilled
Zest of one lemon
1 tablespoon prepared Horseradish

Using a whisk, combine all ingredients, and chill prior to use.

Preheat the oven to 350 degrees. Season the ribs liberally with Kosher salt and freshly ground black pepper and allow to sit at room temperature for 30 minutes. In a large sauté pan, over a high flame, heat the olive oil until shimmering. Sear the short ribs in two batches of three, on three sides - except the bone side - until very well colored, 2 minutes on each side. After searing the second batch, in a roasting pan just large enough to accommodate the ribs snugly, distribute the thyme, followed by the ribs bone side up.

Return the pan to the flame until hot. Add the carrot, onion, and celery, then sauté until well colored, approximately 8 minutes. Lower the heat, carefully add the wines (deglaze) and reduce the liquid by half, being certain to scrape up all the bits that are stuck to the bottom of the pan. Pour over the ribs. Add just enough chicken stock to almost cover the ribs. Wrap snugly with foil, place on a sheet pan, and transfer to the oven for approximately 3 hours, or until the ribs are easily pierced with a knife. Remove the ribs from the oven, carefully uncover, and allow to cool in the braising liquid for 30 minutes. Transfer the ribs to a baking sheet. Strain the cooking liquid into a saucepan, then, over medium-low heat, reduce by half and reserve. The liquid should be nicely balanced. Next, using two forks, remove the meat from the bone and shred the ribs.

To assemble the sandwiches, spread a thin layer of mayonnaise on both slices of bread. Next add one fifth of the shredded meat to one side and approximately ¼ cup horseradish slaw on the other. Top each of the two sides with one slice of cheese, skip this step if opting for the blue-cheese mayonnaise. Next on a well oiled grill, a sheet-pan in the oven set to 350°F, or on a panini press, heat until the cheese is melted, four minutes. If using the panini press the cheese will stick a bit, but in doing so will become slightly crunchy and delicious. The sandwiches can also be constructed ahead of time, wrapped in foil, and then simply heated in the oven for 10 minutes or until hot. If desired, use the braising liquid as a dipping sauce on the side.