- 2lbs Foxhollow short ribs
- 2 large onions, thinly sliced and divided in half
- 4 cloves garlic
- ½ tsp red pepper flakes
- 1 heaping tbs tomato paste
- 2 tbs worcestershire sauce
- 4 cups beef stock
- 5 sprigs fresh thyme, tied together with kitchen twine
- 1 tbs neutral oil such as grapeseed or safflower
- 1 tbs olive oil
- 2 tbs stoneground mustard
- 2 tbs unsalted butter
- 8 thick slices of hearty white bread
- ½ cup shredded cheddar cheese
- ½ cup shredded colby-jack cheese
- ¼ cup minced fresh parsley
- ½ tsp sugar
- kosher salt
- black pepper
Preheat the oven to 325°. Season all sides of the short ribs liberally with salt & pepper. Warm a heavy-bottomed pot over medium-high heat. Add neutral oil &, once hot, sear the short ribs for 2-3 minutes on all 4 sides until well browned. Remove short ribs to a plate & allow the pot to cool. Return the heat to medium & add half of the sliced onions to the pot. Toss with beef drippings & allow to cook until softened, 5-8 minutes. Thinly slice 3 cloves of garlic & add to the softened onions. Saute for 30 seconds before adding the red pepper flakes, tomato paste & Worcestershire sauce. Stir to combine, incorporating the tomato paste into the onions. Return the short ribs to the pot & add the beef stock, 2 tsp salt & thyme. Stir, cover the pot, & transfer to the oven. Cook for 2.5-3 hours, until the meat is very tender, falling easily off the bone. Remove the short ribs from the pot & shred. Place in a bowl & spoon some of the beef stock overtop. Cover & set aside.
While the short ribs are cooking make the caramelized onions. Set a small pan on the stove over medium heat. Add 1 tsp olive oil &, once warm, add the rest of the sliced onions along with ½ tsp sugar, ½ tsp kosher salt & ⅛ tsp black pepper. Saute over medium heat for three minutes before turning the heat to low & covering, cooking for an additional 15-25 minutes, tossing every 5 minutes until the onions become silky & have reduced to ⅓ of their original size. Make sure to keep the heat low, reducing the onions slowly. Remove from the heat & set aside.
Slice the remaining clove of garlic in half. Rub the cut end of the garlic over the outside of each piece of bread. Slather the outside of the bread with butter & sprinkle with salt. Smooth mustard over the inside of the top slices of bread. Layer the short ribs on the inside of the bottom slices of bread & top with caramelized onions. Add shredded cheddar & colby-jack cheeses on top of the onions & sprinkle with minced parsley. Add sandwich tops & set aside. Warm a panini press, grill pan, griddle or large saute pan over medium-high heat. Once hot, add the sandwiches, using a heavy-bottomed pot to press them down. Cook for 2-3 minutes, flip, press down the opposite side, & cook for an additional 2 minutes. Remove to a plate & serve immediately.