Grilled Cheese & Short Rib Sandwiches with Pickled Caramelized Onions and Arugula

We have some short ribs in the freezer from the steer we bought, except they where boneless so I finally got to try this recipe. They where only 1 1/2 pounds of meat instead of the 5 pounds needed, but it worked out fine, I also cut the amount of celery down to 1 (7 ounce) container. It seemed that I ended up using the full can of beef broth because the liquid cooked out so quickly. I think next time I make this I’ll use the crockpot so I can set it and forget it and also not have to use my gas stove for 2 hours straight. I’m not a pickled onion fan, but omg these where so good!

I will say that this dish is awesome! We couldn’t get enough of it. It’s the perfect dish for those cooler Fall days I’ve been dreaming of. I used spinach leaves instead of arugula and cooked it on the Panini press instead of with butter on the stove. Can’t wait to make this again!!

Grilled Cheese & Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
(Adapted from Bon Appetit)

Printer Friendly Version

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

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 sauté until 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 sauté 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. 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.