Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
4.8
(23)
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Ingredients
Makes 8 servings
Short ribs:
Pickled caramelized onions:
组装:
For short ribs:
Step 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. 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.
Step 2
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:
Step 3
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.
For assembly:
Step 4
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.
Step 5
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.
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Reviews (23)
Back to Topmade these as sliders for a recent party. was concerned about it drying out during the party -- so we pureed the vegetables and cooking liquid and added back into the shredded meat. worked out really well and will definitely serve again.
Anonymous
9/10/2012
crazy good, an upscale phillie cheese steak. I accidentally used raspberry vinegar instead of red wine, but it still rocked the house. will definitely make this again.
Anonymous
san francisco bay area
6/10/2011
I love this recipe. I've made it several times and am cooking it tonight for guests. Great over polenta for dinner, then use the leftovers for sandwiches, so the effort is definitely worth it. It also works great as a way to cook chuck roast. Much cheaper than short ribs and still awesome. For the sandwiches, you definitely need a hearty bread.
ch2018
Fredericskburg, VA
4/1/2011
I made the short ribs in my crock pot the day before. I used boneless short ribs, worked best! I used a really rustic hearty bread and my pannini maker and they were fantastic! I went to Joans on Third and had he sandwich and it was just as good.
dbartley
Camarillo, CA
9/17/2010
This recipe is more work than I would like for a sandwich, but the way the ribs come out, it's worth it for that alone. the flavor is remarkable. I intend to make short ribs using this recipe again. I substituted Pinot Noir for the sherry but I don't think it could have turned out better.
Anonymous
Southern California
4/15/2010
My husband made this and it was fantastic!!! Worth all the work!
lzappitelli
Burlington, Ontario
4/13/2010
Wow this is one of those over the top sort of things you probably don't want to indulge in too often. The amount of butter was a bit much for me and used a lot less with perfect success. I love short ribs, but given their cost I just wonder that a fatty roast might accomplish the same goal for cheaper. The cost per serving of this dish was $4.10 relative to my yearly average $1.41. It's definitely on the make again list, but i would probably use leftover pot roast next time.
UrbanCleaver
Atlanta, GA
3/17/2010
我和我的朋友权衡做封面的食谱manbetx苹果下载from Bon Appetit each month, I was lucky enough to get this one...absolutely delicious!! I followed the recipe exactly as written, made the ribs one day in advance they were falling off the bone and the onions and arugula give it such great flavor. Prepare ahead and it's a simple meal, even the kids thought it was the "best grilled cheese EVER"
Anonymous
Los Gatos, CA
3/8/2010
This is the first time I tried making short ribs. I could only find bonelss short ribs, so I tried those. I think I will look harder next time as I'm sure that changed the texture and flavor. I had to thicken the sauce before serving for dinner with the polenta so it would be more like gravy. This was good. I just had the same meat as the sandwich and it was delicious! The onion flavor is perfect with it. I didn't even grill the bread, just loaded up a slice of toasted bread with the meat and cheese and threw it under the broiler for a few minutes, then topped with the onions and the arugula and another toasted piece of bread. Better as a sandwich!
OlyBird
Olympia, WA
3/8/2010
OMG,this was divine. I made the short ribs at the same time I was making the french onion soup (gourmet 2006 from this site) on saturday, chilled everything over nite, served for late lunch Sunday during NASCAR. Only changes; didn't make pickled onions because I had the soup and used high quality toasted hamburger rolls for the sandwich's, helped absorb the nice juices, my boyfriend had seconds of everything and between the lunch and the race and his couch he looked like he had been drugged with love!
me09798
cape cod
3/8/2010
Made this for company two nights in a row. The first night short ribs never fell off the bone - in fact I couldn't even cut them off the bone. Had to through away 5 pounds of ribs and run at the last minute to buy roast beef (which I soaked in the roasting mixture). Even with the rib fiasco - the sandwiches were wonderful. The second night I used pork with the same ingredients - did fall off the bone and sandwiches were excellent. Too much butter though and used much less the second night.
Anonymous
Gainesville, FL
3/8/2010
Delicious. Will make again and again. Made the recipe as written. Used monterey jack cheese. Was a big hit. Told that it was the best sandwich ever.
Anonymous
2/28/2010
This sandwich was amazing. I am not much of an onion fan, but kept an open mind. All the flavors were exceptional together. Yes this is not a low fat, "healthy" dish, so would not make it often, but it is worth the splurge for a once in a while treat. Everything in moderation! Doing the meat in advance and allowing it to cool lets you get rid of some of the added fat. As to cooking the sandwiches my suggestion is do not turn the sandwich too soon, but allow the cheese to melt a bit, press down on it and carefully turn them. More filling fell out when I turned it too soon than when I took my time. The arugula that fell out became crispy in the skillet and really awesome to eat!
Anonymous
Austin, TX
2/21/2010
Whats with all the butter? I felt like Paula Dean, using nearly an entire stick of butter to prepare this recipe, and I only made four sandwiches&.no wonder my family enjoyed them so much. This recipe, from Joans on Third in LA, has as much fat per serving as a Big Mac. Now that I know about all the butter, I woudn't go to Joan's on Third. Im taking seriously the challenge by B.A. Editor-in-Chief Barbara Fairchild awhile back to cook the cover recipe from B.A. every month. Im disappointed, however, that this cover recipe doesnt fit with our familys healthy lifestyle. Yes, Ill make these sandwiches againwe especially enjoyed the purple pickled onions-- but I will substitute olive oil for butter. And why doesn't Epicourious show the beautiful photo from the magazine cover?
jelkin
Urbanna, VA
2/19/2010
I thought this was very bland. I did speed up the process and put the ribs in a pressure cooker instead if simmering. They came out perfect in terms of consistency, falling off the bone. As for the flavor,even though I added more garlic and red pepper flake, it was still missing somethig. A for the sandwich, it was messy, and blah. i will be looking for a better short rib recipe, and probably won't serve it in a sandwich.
daniguinha
los angeles, ca
2/10/2010
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