GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Categories Sandwich Beef Cheese Onion Super Bowl High Fiber Father's Day Dinner Lunch Vinegar Celery Arugula Carrot Sherry Tailgating Grill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For 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.
- For 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.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
Provided by Collette Duck
Categories Main Dish Recipes Rib Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g
GRILLED CHEESE WITH PULLED SHORT RIBS
This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside.
- Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet. Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes.
- Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours.
- Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time.
- Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.
- Raise oven temperature to 350 degrees.
- Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.
- In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.
SHORT RIB GRILLED CHEESE
Provided by Food Network
Categories main-dish
Time 5h40m
Yield 5 sandwiches
Number Of Ingredients 25
Steps:
- For the short ribs: Preheat the oven to 300 degrees F.
- Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches.
- Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs.
- For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor.
- For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.
GRILLED CHEESE SANDWICH ON THE GRILL
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not only crisps, but also acquires a deep smoky flavor. (Stale bread works especially well here.) If you want to add chopped grilled vegetables, pickled peppers or anything else to your sandwich, mix it cold or at room temperature with the cheese before piling it onto the bread.
Provided by Ali Slagle
Categories sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare a charcoal or gas grill for medium heat. (Medium is 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.)
- Thinly spread mayonnaise on one side of each piece of bread. When you're ready to grill, take the bread, cheese, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the slices mayonnaise side down on the grill. Evenly sprinkle half the slices with about 3/4 cup cheese. Cover the grill and cook until the bread is golden and the cheese is nearly all melted, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to avoid burning.
- Use the spatula or your hands to top the cheese halves with the other toasted slices. Transfer to plates, press down slightly and sprinkle with salt.
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
If you are a grilled sandwich fan and you are a meat lover, this will not disappoint! This recipe inspires me to make short ribs more often just so I can have the left over meat for this delicious grilled sandwich. I first saw the original version of this sandwich on Oprah when chef Govind Armstrong, of the restaurant Table 8, made this for Oprah on her show. Oprah's friend Gayle flew 2,000 miles to California just to try this sandwich that she had heard about. I look forward to trying the original version some day, but for the meanwhile, here is the version that we enjoy at our house.
Provided by Shae2138
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt about 1 tbs of the butter and 1 tbs of olive oil in skillet. Cook sliced onions until golden brown and starting to caramelize. Remove from skillet and set aside.
- Meanwhile, warm your pulled short rib meat just enough to take the chill off of it if you have been storing it the fridge. Toss pulled short rib meat in just enough BBQ sauce or Italian dressing to give it a light coat. You don't want it to be dripping with wetness and overpower the flavors that are already there. This step is optional for those who wish to enhance the flavor of the meat, if desired.
- With skillet at a medium-low heat, or panini maker ready to go, place sliced bread, butter side down, and then begin to build your sandwich by placing sliced cheese, caramelized onions, a generous portion of pulled short ribs, sliced cheese again if desired, and finally top it with another slice of bread, buttered side up this time.
- If using a skillet you might want to use a press on your sandwich. Cook sandwich to desired shade of golden brown on each side; 3 to 4 minutes per side using skillet, about 4 minutes on panini maker (depending on your heat settings and/or panini maker).
- Place completed sandwiches in a warm oven on a stone or pan to keep warm while cooking other sandwiches.
Nutrition Facts : Calories 1257.1, Fat 73.7, SaturatedFat 30.3, Cholesterol 136.9, Sodium 1274.3, Carbohydrate 103.4, Fiber 6.3, Sugar 2.1, Protein 41.8
GRILLED CHEESE SANDWICH
Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan.
Provided by sal
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 20m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Nutrition Facts : Calories 400 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 28.3 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 17.3 g, Sodium 639.2 mg, Sugar 2.3 g
GRILLED CHEESE AND SHORT RIBS SANDWICH
This recipe is from the lounge area of the Govind Armstrong's Table 8 restaurant in Los Angeles. Because it is not served in the dining area, people often sneak out to the lounge just to order this sandwich. It was featured on Oprah and is from the cookbook, Small Bites, Big Nights.
Provided by cookiedog
Categories Lunch/Snacks
Time 5h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F.
- Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet (see below) and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
- After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
- Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
- To prepare each sandwich, begin by preheating the oven to 350°.
- Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
- In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven. After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.
- For the Sachet/Bouquet Garni.
- For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
GRILLED BRAISED SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.
- Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.
- Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24 hours.
- Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.
- Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let stand 10 minutes.
- Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)
- Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and pepper, and keep warm.
- To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 46 grams, Carbohydrate 12 grams, Fat 92 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 39 grams, Sodium 1130 milligrams, Sugar 3 grams, TransFat 0 grams
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