sunday football short rib sandwiches…

Some things just go together. Peanut butter and jelly, chocolate and peanut butter, you know what I mean? Well for me, it’s Sunday football and sandwiches. Most probably gravitate towards burgers, wings, nachos….but for me, it’s sandwiches. {I’m thinking this association started with having a Primanti Bros. sandwich at every Steelers game over the years! See my post about Primanti Bros. and Pittsburgh here}

I made this delicious short rib sandwich this past weekend and they were unbelievable. The short ribs were delicious on their own, but adding the brie cheese, arugula and pickled onions truly took this sandwich to the next level. It gave a typically heavy sandwich some freshness {or at least that’s what I told myself 🙂 } And since 2 pounds of short ribs is a lot for two people and two sandwiches, I used the leftovers the following day to make short rib quesadillas! I just placed the beef on a tortilla, topped it with the pickled onions and four Mexican cheeses and placed another tortilla on top. I baked it at 400 degrees for about 5 minutes before flipping.  You can see the picture of me assembling them below 🙂 

Short Rib Sandwiches

2 pounds beef short ribs

1 medium onion, diced
2 large carrots, diced
2 garlic cloves, minced
1 cup red wine
1 cup beef stock {I used no salt added}
Olive oil
Salt and pepper
1 baguette or other crusty bread

For pickled onions {see recipe below}:

1 large red onion, thinly sliced
1 tablespoon butter
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar

Optional: garnish sandwich with brie cheese and arugula

Preheat the oven to 300 degrees. Salt and pepper each side of the short ribs. Heat a few tablespoons olive oil in a dutch oven over high heat. Sear each short rib on all sides until a crust forms {about 1-2 minutes per side}. Remove short ribs to plate. Reduce the heat to medium-high heat. Add the onion, carrots and garlic; cook for about 1 minute. Pour in wine and beef broth and stir. Place short ribs back in the pot and place lid on the dutch oven. Move to the oven and cook for about 2 1/2 hours. By this time, the meat will be falling off the bone! Remove the short ribs to a cutting board and shred the meat using two forks; discard the bones. Place the shredded beef back in the dutch oven and stir to incorporate the meat with all the juices. To assemble sandwiches: Begin by preheating the broiler. Place a spoonful of beef on one side of the baguette and top with thin slices of brie cheese. Place the sandwich on a baking sheet under the broiler for about 2 minutes or until the bread is toasted and the cheese begins to melt. Top with arugula and the pickled onions.

Pickled Onions: Melt butter in large skillet and add the red onion; sauté until brown, about 10 minutes. Add the red wine vinegar and sugar and stir until most of the vinegar has been absorbed into the onions {no more than 1 minute}. Season with salt and pepper. Transfer to small bowl to cool completely before assembling sandwiches.

Assembling the Short Rib Quesadillas!

I have to say, there is a reason why I chose to post this recipe today…it’s Thursday which means the Steelers will be playing in Baltimore tonight. Living in DC, we don’t get to see too many Steelers games, so we get super excited when they are on tv in our area. So in honor of tonight’s game, enjoy Thursday football short rib sandwiches 🙂 #gosteelers 

As always, thanks for stopping by!