Grilled Short Rib Sandwich

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

1. 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.
2. 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.
3. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
4. 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.
5. 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

1. Melt butter in large skillet over medium-high heat.
2. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes.
3. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper.
4. 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

1. Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet.
2. Divide short rib mixture among bread slices, about 1/2 cup for each.
3. Divide cheese among sandwiches.
4. Spoon about 1/4 cup onions over each sandwich.
5. Place large handful of arugula atop onions.
6. 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.

Thanks to Cork’d for Wine Recommendations:

An “Old World” styled bottle of wine that will cost you a pretty penny, but well worth it:

2007 Clos des Brusquierre Chateauneuf-du-Pape: Chateauneuf du Pape is a classic wine to pair with roast meat and short ribs. The 2007 vintage was outrageously good in the Southern Rhone, and made really big, fruit forward wines that are sure to compliment the savory short ribs and sweet caramelized onions.
http://corkd.com/wine/view/92075-2007-clos-des-brusquieres-chateauneuf-du-pape

For a more affordable, easy to find, New World option:

2007 Bogle Petite Sirah: Petite Sirah is a dark, inky wine that is very fruit forward and intense. The intense fruit of this wine will match nicely with the slightly sweet onions, but have the tannin levels to match the hearty short ribs in the sandwich. Bogle is a large producer, known for their consistent yet affordable quality year in and year out.
http://corkd.com/wine/view/103873-2007-bogle-vineyards-petite-sirah to Cork’d for providing us with wine reviews for our recipes!