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
Description
The Leftovers From This February 2010 Cover Recipe Are Great For Sandwiches.
Bon Appetit Magazine
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