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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
• 1/4 cups dry red wine
• 1/3 cup low-salt beef broth
• 1/3 cup medium-dry sherry
• 2 garlic cloves, peeled
• 2 bay leaves
• 1 large thyme sprig
• pickled caramelized Onions:
• 1 tbs butter
• 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
• 4 1/2 tbs red wine vinegar
• 1 1/2 tsp sugar
• Sandwich:
• 16 slices country-style crust white bread
• 12 ounces Petit Basque (unpasteurized, uncooked hard sheep’s milk cheese from France) or monterey jack cheese, sliced
• 4 cups baby arugula

Description

Bon Appetit Magazine. February 2010 Issue.

Group Recipes