Short Ribs

Name: Short Ribs
Yield: 4 sandwiches
Ingredients: 2.5 lbs Short Rib; 2 Tbsp Butter; 1 Carrot, diced; 1/2 large Onion, diced; 1 stalk of Celery, diced; 3/8 cup Red Wine; 1/4 cup Beef Stock; 2 Tbsp Sherry; 1 clove Garlic; 1 Bay Leaf; 1 Thyme Sprig; 1 Onion, thinly sliced; 1/2 tsp. Sugar; 8 thick slices bread (I used Texas Toast but the original recipe calls for Brioche); 2 oz. Butter; 4 slices Vermont Cheddar; 2 oz. Arugula

Short Ribs was pinched from <a href="http://www.creative-culinary.com/short-rib-caramelized-onion-and-vermont-cheddar-sandwich-from-the-tap-room-street-food-menu-at-the-omni-hotel/" target="_blank">www.creative-culinary.com.</a>

"A fabulous combination of tender short rib meat, caramelized onions, white cheddar cheese and fresh arugula; altogether a great sandwich...."

INGREDIENTS

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2.5 lbs Short Rib

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2 Tbsp Butter

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1 Carrot, diced

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1/2 large Onion, diced

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1 stalk of Celery, diced

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3/8 cup Red Wine

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1/4 cup Beef Stock

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2 Tbsp Sherry

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1 clove Garlic

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1 Bay Leaf

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1 Thyme Sprig

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1 Onion, thinly sliced

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1/2 tsp. Sugar

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8 thick slices bread (I used Texas Toast but the original recipe calls for Brioche)

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2 oz. Butter

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4 slices Vermont Cheddar

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2 oz. Arugula

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