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Wagyu Short Ribs Sandwich, Rhubarb BBQ Sauce & Creamy Coleslaw

Difficulty: 1.5 Prep: 90 Min  Cook: 4 Hours Servings:6-8
**(Difficulty Levels: 1-5 with 5 being most difficult)**

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor


  • 2 Packages Double 8 Cattle Company Fullblood Wagyu Short Ribs (cut into 2 inch pieces)
  • 1 Sweet Yellow Onion (large diced)
  • 6 Garlic Cloves (smashed)
  • 1 QT Beef Stock
  • 18 OZ Porter Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Grapeseed Oil
  • Sandwich Buns

Rhubarb BBQ Sauce

  • 2 TBSP Butter
  • 1 Sweet Yellow Onion (medium diced)
  • 3 Garlic Cloves (minced)
  • 4 CUP Rhubarb (sliced into 1/2 inch pieces)
  • 3/4 CUP Water
  • 1/3 CUP White Sugar
  • 2/3 CUP Brown Sugar
  • 3 TBSP Molasses
  • 3/4 CUP Ketchup
  • 1/4 CUP Apple Cider Vinegar
  • 1 TBSP Ancho Chile Powder
  • 2 TBSP Dijon Mustard
  • 1/2 TSP Salt
  • 2 TBSP Hot Sauce


  • 2 CUP Green Cabbage (sliced into thin shreds)
  • 2 CUP Purple Cabbage (sliced into thin shreds)
  • 1 CUP Carrots (shredded on the large holes of a box grater)
  • 1 CUP Mayonnaise
  • 2 TBSP Apple Cider Vinegar
  • 2 TBSP Course Ground Mustard
  • 2 TBSP Honey


  • Large Dutch Oven
  • Blender


Preheat the oven to 325°F.

Heat a large Dutch oven over medium-high heat.

Add enough grapeseed oil to coat the bottom of the pan.

Season the Fullblood Wagyu short ribs with kosher salt and freshly ground black pepper.

Once the grapeseed oil is shimmering in the pan, add the Fullblood Wagyu short ribs (in two batches), browning on all sides. Remove the beef from the pan.

Add the diced sweet yellow onion, smashed garlic cloves, beef stock, and porter to the pan. Add back the browned Full-blood Wagyu short ribs.

Bring all ingredients up to a simmer. Then, cover the pan, and move it to the preheated oven.

Cook for 4 hours, stirring occasionally.

Remove the braised Fullblood Wagyu short ribs from the braising liquid.

Shred the beef with two forks, removing any large pieces of fat.


Melt the butter in a large saucepan over medium heat.

Add the diced sweet yellow onion and minced garlic.

Cook for 5 minutes or until the onion is tender, while stirring occasionally.

Add the sliced rhubarb. Cook for 5 minutes or until the rhubarb is translucent, while stirring occasionally.

Add 1/2 cup of water, the brown and white sugars, molasses, ketchup, dijon mustard, apple cider vinegar, hot sauce, and ancho chile powder.

Bring to a boil. Then, reduce the heat and simmer for 15 minutes (or until rhubarb is tender).

Place half of the rhubarb mixture in a blender.

Remove the center piece of the blender lid (to allow steam to escape), and secure the lid on the blender.

Place a clean towel over the opening in the blender lid (to avoid splatters). Blend the rhubarb mixture until smooth. Pour into a large bowl.

Repeat procedure with remaining rhubarb mixture.

Season to taste with kosher salt and freshly ground black pepper.


Mix the mayonnaise, apple cider vinegar, course ground mustard, and honey in a small bowl. This is your dressing.

Combine the sliced green and purple cabbages and carrots in a large bowl.

Toss the cabbages and carrots in the dressing.

Season to taste with kosher salt and freshly ground black pepper.


Toss the cooked Fullblood Wagyu short ribs with the rhubarb BBQ sauce, and season to taste with kosher salt and freshly ground black pepper.

Begin to prepare your sandwich by toasting your buns.

Place 4-5 ounces of the shredded Fullblood Wagyu short ribs (that have been tossed in the rhubarb sauce) on top of the bottom bun.

Add 3 ounces of coleslaw, and the top bun.

Serve, and enjoy!

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