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Receta Short Rib, Caramelized Onion and Vermont Cheddar Sandwich from the Tap Room ‘Street Food’ Menu at the Omni Hotel
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Ingredientes
- 2.5 lbs Short Rib
- 2 Tbsp Butter
- 1 Carrot, diced
- 1/2 large Onion, diced
- 1 stalk of Celery, diced
- 3/8 cup Red Wine
- 1/4 cup Beef Stock
- 2 Tbsp Sherry
- 1 clove Garlic
- 1 Bay Leaf
- 1 Thyme Sprig
- 1 Onion, thinly sliced
- 1/2 tsp. Sugar
- 8 thick slices bread (I used Texas Toast but the original recipe calls for Brioche)
- 2 oz. Butter
- 4 slices Vermont Cheddar
- 2 oz. Arugula
- Preparation
- To Make the Short Ribs:
View Full Recipe at Creative Culinary
