yield 2-3 sandwiches
2 pounds of beef short ribs, bone in
Olive Oil as needed
1 celery stalk
1 large carrot, peeled, medium dice
1/2 medium onion, medium dice
1 1/2 cups dry red wine
1 cup chicken stock
2 garlic cloves, peeled
1 large fresh thyme sprig
3-4 fresh sage leaves
salt and pepper to taste
Pre-heat pan to medium high. Add olive oil. Season ribs with salt and pepper. Sear the ribs on every side until deep brown. Remove from pan. Add celery, carrots, and onions with a pinch of salt. Saute until softened and lightly caramelized.
Bring to a boil, reduce to a simmer. Add garlic, thyme, and sage, and another pinch of salt. Return ribs to pot.
Simmer, covered, for one hour. Flip. Cover and simmer another hour and a half, until the meat is fork tender. Turn off heat. Remove ribs from pot. The meat will have shrunk considerably, exposing the bone.
You should be able to pull that bone right out. Remove thyme and sage from sauce. Let ribs and sauce cool for 1/2 hour. Skim fat off sauce. Cut meat into 1/4 inch slices, trimming any excess fat and residual connective tissue. Toss meat in sauce. Turn heat on low and bring back to lukewarm while you assemble the sandwich.
1 teaspoon butter
1/2 medium onion, sliced thin (this is prettier with red onion, if you’re concerned with aesthetics)
pinch of salt
splash of red wine vinegar
sprinkle of sugar
Preheat pan to medium low. Add butter. Once foaming, add onions and a pinch of salt. Saute, stirring occasionally until soft and lightly caramelized. Turn off heat. Add splash of vinegar and sprinkle of sugar, and stir until the vinegar is absorbed. Taste, adjust. Can be done ahead.
2 slices of hearty bread
1 – 2 ounces of moderately flavored melting cheese
Handful of baby spinach, arrugula, or watercress
Preheat pan to medium. Butter one side of each slice of bread. Toast in pan. While toasting, lay cheese on one slice of the bread to melt. Once the bread is toasted and the cheese is melted, top the slice of bread without cheese with a helping of short rib and sauce. Top with onions and baby spinach. Top with cheesy bread.