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Short Rib Grilled Cheese

Photo: Instagram user offthemenu831/Courtesy of Cannery Row Brewing Company
From: Chef Daniel Furey, Cannery Row Brewing Company, Monterey, CA. Yield: 1 serving.

Beef Short Ribs (21 servings):
7 lb. beef short ribs
8 large onions
8 large carrots
1 ½ bunches celery
as needed, tomato paste
as needed, beef paste
1 qt. red wine
1 bunch thyme
2 bay leaves
as needed, whole grain mustard
to cover, vegetable stock
to taste, salt and pepper

Short Rib Sandwich:
3 oz. braised short rib
3 oz. oven roasted tomatoes
2 oz. balsamic onions
1 oz. goat cheese
7.5 oz. provolone cheese
4 oz. sourdough bread
1 oz. sliced pickled peppers
2 oz. whole pickled Fresno chili pepper

Salt and pepper rib racks. Sear in a hot rectangular braising pan. Remove rib racks from pan.

Caramelize mirepoix in roasting pan. Add tomato paste and cook almost dry; add beef paste. Deglaze pan with red wine and then remove mixture from pan. Add rib racks back into braising pan and cover with mixture. Add bay leaves and enough vegetable stock to cover. Cover pan with a sheet pan and put into convection oven at 300°F for approximately 3 hours. Remove rib  racks to sheet pan. Remove thyme bundle and bay leaves. Puree remains in a food processor and strain through sieve. Add more vegetable stock if mixture is too thick. Add whole grain mustard. Sauce should be au jus consistency. Adjust seasoning. Place rib racks in deep hotel pan and cover with finished sauce.

Per sandwich: Build sandwich by adding ingredients, in order, to slice of sourdough bread, then top with second slice of bread.

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