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Ingredients
- Ingredients
- Short Ribs
- 5 pounds beef short ribs
- 1/4 cup (1/2 stick) butter
- 3 celery stalks, chopped
- 2 large carrots, peeled, coarsely chopped
- 1 medium onion, chopped
- 1 1/4 cups dry red wine
- 1/2 cup low-salt beef broth
- 1/3 cup medium-dry Sherry
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 large fresh thyme sprig
- Pickled Caramelized Onions
- 1 tablespoon butter
- 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
- 4 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- Assembly
- Butter, room temperature
- 16 slices country-style crusty white bread
- 12 ounces Petit Basque or Monterey
- Jack cheese, sliced
- 4 cups baby arugula
Preparation
Step 1
Preparation
short ribs
Sprinkle beef with salt and pepper. Melt butter in 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 sautntil beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; 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 rearranging 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. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
pickled Caramelized Onions
Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sautntil 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. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
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 about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
Heat griddle or 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. Transfer to plates and serve.