Recipe Friday: Famous 48’s Short Rib Melt

Marilyn HawkesDecember 22, 2017
Share This
https://www.phoenixmag.com/wp-content/uploads/2017/12/short_rib_melt.jpg

Famous 48 Short Rib Melt Sandwich
Ingredients
6 oz. short rib
2 slices sourdough bread
2 tbsp. caramelized onions
1 tbsp. roasted jalapeños
1.5 oz. provolone cheese
4 oz. short rib jus

Preparation
Onions: Slice onions thinly. Saute in butter or olive oil. Season with salt and pepper. Cook until the onions are browned to bring out the sweetness . Deglaze with red wine.

Jalapeños: Cook on grill until all sides are brown. Place in a pan and cover with plastic wrap for 15 minutes to steam. Peel the skin off jalapeños and cut.

Short rib: Sear the short rib in olive oil with salt and pepper. Place in pan. Sautee 2-parts onion, 1–part carrot and 1-part celery. Deglaze with red wine. Place in pan with short rib. Pour chicken stock or water in pan and then cover with foil. Cook 7 hours in oven at 250 degrees. Save the pan drippings for jus. Shred the meat.

To make sandwich:
Butter and grill sourdough bread. Place short rib on sourdough bread and top with caramelized onions, roasted jalapeños and provolone cheese. Cut sandwich diagonally. Serve with short rib au jus for dunking.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.