I saw this at a Downtown DC place and thought well damn, I would never have thought that up. Now, the components are familiar: pulled short ribs, cheeses, Mac and cheese, sourdough bread, and a dash of hot sauce all in a grilled cheese format. Now, it’s a little on the heavy side, so bring an appetite. I hope you like it.
2 pounds beef short ribs
2 cups whole peeled canned tomatoes
1 cup red wine
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon herbs de Provence
1 carrot, diced
1 stalk celery, diced
1 medium onion, diced
1 bay leaf
1 clove garlic, minced
3 tablespoons oil for cooking
Mac and cheese:
4 ounces elbow macaroni
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese
4 ounces whole milk
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon ground mustard
1 teaspoon minced garlic
4 slices cheddar cheese
8 slices bread
Butter for bread
Step 1: short ribs
Coat short ribs with salt and pepper.
Heat skillet to medium and add oil.
Brown short ribs on all sides.
Remove ribs and add carrots, celery, and onion to skillet and cook for 5 minutes.
In a baking crock, add vegetables, tomatoes, garlic, wine, herbs, and bay leaf.
Cook for 3 hours or until meat falls off the bone.
Pull meat apart for the sandwich and ditch the bay leaf.
Step 2: Mac and cheese
Cook macaroni per package directions.
In a 2 quart sauce pan on medium, cook flour and butter, making a roux; cook for 4 minutes.
Add milk and stir; cook for 5 minutes on medium.
Add cheddar and cream cheese and stir until smooth.
Add garlic and ground mustard.
Butter one side of bread.
Add layer shredded short rib.
Add slice of cheese.
Add layer of Mac and cheese and second piece of bread.
Grill bread, butter side down in a skillet; flip sandwich (you’re gonna need a big spatula) and brown on second side.
Now if you only had some tomato soup (I’d look on this blog).