Braised Short Rib Sandwich with Charred Lemon Aioli and Wilted Arugala - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Braised Short Rib Sandwich with Charred Lemon Aioli and Wilted Arugala


Braised Short Rib Sandwich:

- 5 pounds center cut beef short ribs
- 2 large onions, large dice
- 4 medium carrots, large dice
- 4 stalks celery, large dice
- 1 cup dry red wine
- 6 cups beef stock
- salt and black pepper, to taste

1.) Put stock in pot and bring to a boil
2.) While stock is coming up to temperature, season ribs GENEROUSLY with salt and pepper and brown on all sides in a hot saute pan
3.) Remove ribs and deglaze the pan with red wine and add the onions, celery, and carrots; cook until caramelized
4.) Add the ribs back to the pan and cover with boiling stock
5.) Cover the pan tightly with foil and place into a 350 degree oven for 2-3 hours or until falling off the bone
6.) Reserve in cooking liquid

Wilted Arugala:

- Arugala, amount dependant on number of sandwiches to be made
- High quality olive oil
- Small amount of minced shallots
- Salt and pepper to taste

1.) Heat oil in a saute pan and toss in shallots; saute until transparent
2.) Toss in arugala, season with salt and pepper, and saute until just wilted

Charred Lemon Aioli

- 1 cup prepared mayo
- 5 grilled lemon halves
- 1 tablespoon garlic
- salt and white pepper, to taste

1.) Juice the grilled lemons
2.) Mix the juice and the remaining ingredients in a mixing bowl and reserve

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