Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions

 
 

I don't even have it in my to write a witty post about this awesome sandwich because another 1-2' of snow is currently being dumped on my doorstep.  Except, I don't have a doorstep, so I guess I'll just say... sidewalk?

The odd thing is that it doesn't actually seem to be snowing as much in Manhattan as it is in say, Long Island and New Jersey. NYC will prepare for huge storms by spreading copious amounts of salt on the already crumbling city streets in preparation for SNOWMAGGEDON or SNOWPOCALYPSE (gotta love media sensationalism), but instead the storms skirt the island of Manhattan and cover New Jersey and Long Island in a 1-2' tall blanket of white snow leaving Manhattan with, as my friend put it, "more salt than snow on the ground."

So I guess I shouldn't really be complaining. I stare angrily outside my window at snowflakes the size of plums furiously fall, but at the same time I am thrilled with the snow because Jack has a snow day and will be staying home with me today (although I won't really be able to speak to him because he will be furiously working from home, which is hard for me not to speak to him because he is so cute. I know. Gag.).  But it doesn't change the fact that I hate it, and have decided not to leave my apartment until the weather is a consistent 45 degrees and sunny. I know in August, I will be sitting here at my computer, complaining of the wretched heat wishing for this day of snow, but until then, let me complain about the snow.

WAH.

As I lock myself inside, I will be indulging in some leftovers.  Some incredibly tasty leftovers.  

The other night, I made Jack some braised short ribs with polenta.  Now, I love making braised short ribs because they are incredibly simple to make.  Sear the meat, toss it in a pot with some aromatics and wine and let cook for a few hours. Done.  It also yields a high amount of leftovers.  He thoroughly enjoyed the hearty meal, but what he enjoyed even more were the leftovers. Tender braised short ribs that melt in your mouth topped with gooey, spicy pepper jack cheese, sweet pickled caramelized onions, and fresh peppery arugula sandwiched between to pieces of buttery, crisp bread. 

My mouth is watering even as I write that.

What is funny is that as I am writing this post, Jack just requested this sandwich for breakfast.  See?  This sandwich is good at any time of the day, any time of the year.

Side Note:  Did you know that this is the first year in recorded history that it has snowed in every state in the United States? Even Hawaii.

Snowpocalypse, indeed.

Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions adapted from Bon Appetit

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 Pepper 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.

Comments

[dawn]

thank you! I am a huge lover of caramelized onions, but never thought to pickle them. brillant!

[The Cooking Ninja]

Really! Even Hawaii? :O

It stops snowing in France. Spring is definitely here. :) I hv some primrose flowering in my garden.

[Dorothy @ Kitchen Koala]

Goodness, that sandwich sounds good right about now. Time for my morning snack...a baggie of Cinnamon Toast Crunch :(

[jenn (Bread + Butter)]

Stay warm and cozy!!!

How this is a grilled cheese sammie I can sink my teeth into. But it'll have to wait till after lent. Darn! hahahaha....

[Jen]

Too funny - I am here in the snowicane and actually have leftover braised short ribs. I don't have any arugula or pepper jack cheese though... but I am loving this idea!

[Carol Peterman]

I wouldn't mind being stuck in my house if I got to eat that sandwich! Love the pickled twist on caramelized onions. I'll be trying that soon.

[Katie @ Cozydelicious]

Oh wow, this looks so amazing right now! It is nasty outside - cold, windy, and wet. And cozy, indulgent food is what I'm all about. My husband would be SO excited about this sandwich... but I'd have to actually go out in the icky weather to get short ribs so it'll have to wait for another night.

[The Duo Dishes]

Not jealous of that snow. Not at all. We could have a grill party with that sandwich here in LA! With extra onions please. Caramelized and pickled? Oh yes.

[Jen @ My Kitchen Addiction]

Looks like a perfect sandwich... Yum!

[arugulove]

Looks amazing!

[DailyChef]

This sandwich looks absolutely amazing. I want one right now! Hope you survive the snow - sure has been a lot of it...

[shelly (cookies and cups)]

wowowowowow!!! this looks so fancy and cozy at the same time! Love that!
Over here in NJ there is an insane amount of snow on the ground and still falling, and I hate it ~ enjoy your salt ;)

[Erica]

This looks wonderful!What a delicious sandwich!

[Eliana]

Oh lordy!!!!! This looks amazing. When are you inviting me over to eat? Seriously...I'm fine with leftovers so holla at your girl! hehe

[sophia]

Pickled caramelized onions!!! Girl, my mouth is watering just at the thought of this, and I haven't had the chance to try it, yet!

[Annalumor@yahoo.com]

Oh! I remember the salt....But now it's just a memory, I spent most of my winter with short sleeves T-shirts here in Los Angeles. Do I miss Manhattan? Yes I do. But not the salt. This sandwich looks fantastic, loved the caramelized onion idea. :-)

[Jennifer]

I saw this recipe on the cover of BA. I think I might have fainted!!!!! Your sandwich looks AWESOME!!!!!

[Amanda]

This looks amazing! Have you posted it to http://grilledcheeseacademy.com/ yet?

[Coach Outlet Store Online]

I agree that some words that simply does not make sense, but hey, look at it this way ... at least your child learn more how the words before his time. I do not think it's a waste of money. If it was not a gift, I paid for it.

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.