SHORT RIB SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate.
- Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours.
- Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir.
- Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately.
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
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- Put short ribs facing down in big enough casserole dish add the wine, beef broth, and herbs and marinate for up to 8 hours if you have the time. Separate the ribs and the veggies out of the marinated and save the marinated and pat dry. (If you don't have the time, skip this step and start with "Cook the Short Ribs") .
- Heat an ovenproof skillet that has a cover to med heat and wait till it gets nice and hot. Don't put in the oil yet. Salt and pepper the ribs liberally then coat the ribs with the flour. Add the oil to the pan when its hot and sear ribs on all sides till they are nicely brown doing only a few at a time. Transfer to plate and repeat till all the ribs are seared (this can take 3-5 mins per side).
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