This is my first time cooking short ribs and I must say it turned out tasty. The last time my husband and I played 18 holes of golf we split a braised short rib grilled cheese. It was so good that I wanted to replicate it at home. In my produce share last week I got arugula and red onions two ingredients in the sandwich.
2-3 short ribs
2 tablespoons of evoo
1 onion- diced
2 carrots peeled and diced
2 stalks of celery diced
1 cup of beef broth
1 teaspoon of Worcestershire sauce
1 bay leaf
1 teaspoon of Italian seasoning
2 cloves of garlic- diced
1 cup of red wine
2 tablespoons of cornstarch
- Dab the short ribs with paper towel and sprinkle each side with salt and pepper.
- Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place 3 short ribs in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear don’t overcrowd the meat, you can sear the meat in batches). Once the short ribs are nicely seared with a good crust, remove them from the pot and place it in your slow cooker.
- Add in the onions, celery and carrots and cook until the onions are translucent, 3-4 minutes over medium high heat. Add the garlic and cook for about 30 seconds. Add Italian seasoning. Pour in the wine. Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Bring to a boil; cook 4-5 minutes or until liquid is reduced by half. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low 5-8 hours or until meat is tender. (4-5 hours on high, but low heat is recommended).
- Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm. Transfer cooking juices to a small saucepan and skim the fat (see post for more direction on this). Discard bay leaf. Bring crockpot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper.
Short Rib Grilled Cheese
Thick country style bread
Sliced aged cheddar cheese
1/2 of short rib meat
Handful of arugula
Pickled red onions https://www.gimmesomeoven.com/quick-pickled-red-onions/
Remove meat from bone and pull apart. Trim most of the fat. Put butter on one side of bread and place butter side down on a nonstick skillet. The add meat, arugula and onions. Top with the other slice of bread. Grilled to bread is golden and flip.
Braised short rib fries.
Make a batch of my oven baked frieshttps://heavyontheveg.com/2020/10/25/bunless-boursin-burger-with-oven-baked-french-fries/
Top with short rib gravy, arugula, pickled onions and balsamic glaze.