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Grilled Cheese And Short Rib Sandwiches With Pickled Caramelized Onions And Arugula Recipe

Ingredients

How to make it

  • Short Ribs: Sprinkle beef with salt and pepper. Melt butter in a large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and saute until beginning to soften and brown stirring often, about 5 minutes.
  • Add wine, broth, sherry, garlic, bay leaves, and thyme sprigs; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low and simmer 1 hour.
  • Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally arranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.
  • Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones, discard bones (or reserve for future use). Cut meat into 3/4-to-1-inch pieces, trimming any fat. Return meat to pot. Can be made 2 days in advance.
  • Pickled Caramelized Onions:
  • Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt and saute until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. Can be made 2 days in advance.
  • Assembly:
  • Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices, place 4 slices buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon 1/4 cup onions over each sandwich.. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. Can be assembled one hour in advance. Cover with plastic wrap and store a room temperature.
  • Heat griddle on 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Serve.

Reviews & Comments 2

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    " It was excellent "
    snowcat17 ate it and said...
    Yep.. my kinda sandwich... Thanks... HIGH FIVE FORKS!!
    Was this review helpful? Yes Flag
    " It was excellent "
    lanabade ate it and said...
    Yum!PLEASE can you Western You me this dish or Fed.Express it!Have a BLESSED weekend!
    Was this review helpful? Yes Flag

The Cook

choclytcandy Dallas, Dallas

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