Recipe

Govind Armstrongs Famed Grilled Cheese And Short Rib Sandwich Recipe

Add Step-by-Step Photos	Binky67 / All my dishes 1 year, 4 months ago This Sandwich comes from Govind's Restaurant in LA called Table 8. Takes a long time to make a grilled cheese but it is supposed to be worth the 4 hrs required. Prep:30m Cook:240m Servings:8	Binky67
	timeconsuming beefribs cheese pickledonions

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Ingredients

INGREDIENTS

1 Tbsp. grapeseed or canola oil

2 pounds boneless beef short ribs

Salt and pepper to taste

1/2 carrot, cut into large dice

1/2 celery, cut into large dice

1/2 onion, cut into large dice

6 medium garlic cloves, cracked

1 cup red wine (such as Cabernet Sauvignon)

Sachet

3 cups beef broth

2 pounds loaf of sourdough bread, cut into 16 slices

12 ounces Bel Paese cheese, sliced thin

2 Tbsp. plus 2 tsp. pickled red onions

4 tsp. unsalted butter, room temperature

4 tsp. grapeseed oil

Sachet

INGREDIENTS

4 sprigs flat-leaf parsley

6 sprigs thyme

2 bay leaves

1 teaspoon peppercorns

1 leek, dark green top, cut into a 5-inch length, washed

Pickled Red Onions

INGREDIENTS

2 Tbsp. coriander seed, toasted

1 Tbsp. mustard seed, toasted

3 medium red onions, julienned

1/4 cup red wine vinegar

1/4 cup white balsamic vinegar

1/8 cup sugar

3 bay leaves

3 sprigs thyme

Salt and cracked black pepper to taste

1 Tbsp. extra-virgin olive oil

Directions

Sachet

For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine

Pickled Red Onions

Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.

In a small sauce pot, slowly bring the vinegars, sugar, bay leaves and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl: allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use

Ribs & Sandwich

Preheat the oven to 325°.

Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring thebraise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.

After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.

Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.

To prepare each sandwich, begin by preheating the oven to 350°.

Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.

In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven. After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches

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Comments

tbjaxx 1 year, 4 months ago said:
I see you were watching Oprah

mystic_river1 1 year, 4 months ago said:
Wow! This is great and very special ^5 from me.
joymarie

cookingforfun 1 year, 1 month ago said:
Wow and a 5 :)

shandy 9 months, 1 week ago said:
I LOVE how the recipe sounds and will take the 4 hour time table to create these yummy sandwiches. You are the best for sharing this recipe! =D Hugs!!!

choclytcandy 2 months, 3 weeks ago said:
Your directions are very detailed. I love that. Great recipe.

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