Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
- 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
- 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
- Butter, room temperature
- 16 slices country-style crusty white bread
- 12 ounces Petit Basque or Monterey
- Jack cheese, sliced
- 4 cups baby arugula
- Produce
- Baby arugula (4 cups)
- Bay leaves (2)
- Carrots, large (2)
- Celery stalks (3)
- Onion, medium (1)
- Red onions, large (2)
- Thyme, large fresh sprig (1)
- Meat
- Beef short ribs (5 pounds)
- Canned Goods
- Beef broth, low-salt (1/2 cup)
- Condiments
- Red wine vinegar (4 1/2 tablespoons)
- Cooking & Baking
- Garlic cloves (2)
- Sugar (1 1/2 teaspoons)
- Bread & Baked Goods
- White bread, country-style crusty (16 slices)
- Dairy
- Butter (5/16 cup)
- Butter (1)
- Jack cheese (1)
- Beer, Wine & Liquor
- Red wine, dry (1 1/4 cups)
- Sherry, medium dry (1/3 cup)
- Other
- 12 ounces Petit Basque or Monterey
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 1, 2010 (3 years ago).
76 people saved this recipe.
