RED WINE BRAISED SHORT RIB SANDWICHES

LORI

ingredients

BRAISED SHORT RIBS:

6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-oz.) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh oregano sprig

SANDWICHES:

1 large red onion, thinly sliced
2 tablespoons balsamic vinegar
1 sourdough French bread loaf
3 T stone-ground Dijon mustard
3 cups shredded Red Wine Short Ribs
1/2 cup gravy-Red Wine Short Ribs
2 ounces blue cheese, crumbled
3 cups firmly packed arugula

directions

SHORT RIBS:

1
Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
2
Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
3
Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.

SANDWICHES:

Sauté sliced onion in a lightly greased nonstick skillet over medium-high heat 6 minutes or until tender. Remove from heat, and stir in 2 Tbsp. balsamic vinegar. Let mixture stand 5 minutes. Cut bread into 4 pieces. Cut each piece in half lengthwise, cutting to but not through opposite side. Place bread pieces, cut sides up, on a wire rack in a broiler pan. Broil 6 inches from heat 3 to 4 minutes or until lightly toasted. Spread cut sides of bread evenly with mustard. Stir together meat and gravy; spoon evenly onto bread. Sprinkle with cheese. Broil 6 inches from heat 4 to 6 minutes or until cheese is melted. Toss together onion mixture and arugula; top sandwiches with mixture.

Source: LORI