Holy smokes! When I saw this on Bon Appetit's site, my mouth began watering immediately. Since this weekend is all about Dads, here's a sure fire recipe to please any meat eating Dad. Who would pass this up with short rib meat tender enough to fall off the bone, carmelized onions, melted cheese on toasted crusty bread?!
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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
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.
What's on your menu for Father's Day?? We're actually having soupas {Portuguese} at the Holy Ghost Festa that we're attending and Paige is participating in.
I love to hear from you! Thank you for taking time out of your busy day to leave a comment. Have a fantastic day!
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
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.
What's on your menu for Father's Day?? We're actually having soupas {Portuguese} at the Holy Ghost Festa that we're attending and Paige is participating in.
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Oh yum - that looks amazing!
ReplyDeleteHave fun at the festival!
That looks so delicious ... only if I didn't have to loose those extra pounds gained in Portugal ...
ReplyDeleteYour soupas sounds good!
yowww-zaaa does that ever look good....that would be a BIG HIT around here.....
ReplyDeletehappy to visit today, my friend
kary and teddy
xo
Oh my goodness, I want one! To please my meat-eating Dad, I got him a BBQ Brander. A mini branding iron for his steaks and burgers! Blogged about it today, feel free to check it out :)
ReplyDeleteabsolutelyagriculture.blogspot.com
That really does look like a delicious sandwich, but a 'heart stopping one too!' I'm glad I'm from the south and can handle it...But I don't know about my husband since he's from Wisconsin! :-))
ReplyDeleteI hope your weekend is ending on a good note!
OH YEAH!!! Now that's a sandwich :).
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