Recipe Friday: Famous 48’s Short Rib Melt

Marilyn HawkesDecember 22, 2017
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Famous 48 Short Rib Melt Sandwich
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

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.

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