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We have some short ribs in the freezer from the steer we bought, except they where boneless so I finally got to try this recipe. They where only 1 1/2 pounds of meat instead of the 5 pounds needed, but it worked out fine, I also cut the amount of celery down to 1 (7 ounce) container. It seemed that I ended up using the full can of beef broth because the liquid cooked out so quickly. I think next time I make this I’ll use the crockpot so I can set it and forget it and also not have to use my gas stove for 2 hours straight. I’m not a pickled onion fan, but omg these where so good!

I will say that this dish is awesome! We couldn’t get enough of it. It’s the perfect dish for those cooler Fall days I’ve been dreaming of. I used spinach leaves instead of arugula and cooked it on the Panini press instead of with butter on the stove. Can’t wait to make this again!!

Grilled Cheese & Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
(Adapted from Bon Appetit)

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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

Preparation
Short Ribs

Sprinkle beef with salt and pepper.

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Melt butter in large wide pot over medium-high heat.

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Working in 2 batches, cook beef until browned, about 6 minutes per batch.

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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.

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Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper.

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Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

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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.

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Uncover and cool 30 minutes.

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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.

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Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes.

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Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute.

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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.

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.

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Divide cheese among sandwiches.

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Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions.

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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.

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Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.

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