Short Ribs Sandwich

By tulawdog

Ingredients

• 2.5 lbs Short Rib
• 2 Tbsp Butter
• 1 Carrot, diced
• 1/2 large Onion, diced
• 1 stalk of Celery, diced
• 3/8 cup Red Wine
• 1/4 cup Beef Stock
• 2 Tbsp Sherry
• 1 clove Garlic
• 1 Bay Leaf
• 1 Thyme Sprig
• 1 Onion, thinly sliced
• 1/2 tsp. Sugar
• 8 thick slices bread (I used Texas Toast but the original recipe calls for Brioche)
• 2 oz. Butter
• 4 slices Vermont Cheddar
• 2 oz. Arugula

Preparation

Step 1

Sprinkle Short Ribs with Salt & Pepper.
Melt butter in braising pan, add Short Ribs and brown all sides.
Remove Short Ribs and add carrots, onions and celery to the pan.
De-glaze the pan with red wine and sherry.
Add beef stock, garlic, bay leaves and thyme. Bring to a boil, reduce to medium and simmer for 2-3 minutes.
Add Short Ribs back to the pan. Cover and cook on low for approximately 2 – 2.5 hours until tender.
Uncover & let cool for 30 minutes.
Cut meat into 1/4 in. slices, trimming excess fat.
To Assemble the Sandwich:
Melt butter in skillet and add onions, sprinkle with salt & pepper.
Sauté onions until golden brown, add sugar and stir til melted.
Assemble 8 slices of buttered bread.
Place one slice of cheese, ½ cup of short rib meat, ¼ cup of caramelized onions and a handful or arugula on each sandwich.
Heat griddle and cook sandwiches until golden brown, about 3 minutes per side.
Transfer to work surface to cut in half, serve immediately.