In a large oven-safe pot, heat a tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until translucent, about 5 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Broth and Herbs

Add beef broth and thyme to the pot. Return the short ribs to the pot, cover, and place in the oven.

Slow Cook

Cook in the oven for 3-4 hours, or until the meat is tender and falling off the bone.

For the Wild Mushroom Mix

Prepare the Mushrooms

While the short ribs are cooking, clean and chop the mixed wild mushrooms.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add chopped shallot and sauté for 2 minutes.

Add Mushrooms

Add the mushrooms to the skillet, season with salt and black pepper, and cook until they are tender and golden brown, about 5-7 minutes.

For the Pickled Cucumbers

Prepare the Brine

In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.

Pickle the Cucumbers

Slice cucumbers thinly and add them to the brine. Let them sit for at least 30 minutes.

For the Sandwich Assembly

Assemble the Sandwiches

Slice the ciabatta bread in half. Spread Dijon mustard on the inside of both halves.

Layer Ingredients

Layer the cooked short rib, sautéed mushroom mix, pickled cucumbers, and slices of Cabot cheddar cheese on the bottom half of the ciabatta.

Press and Cook

Close the sandwich with the top half of the ciabatta. Heat a skillet with butter and grill the sandwich until the cheese is melted and the bread is golden brown, about 3-4 minutes per side.

Serve

Slice the sandwiches in half and serve immediately.