Grilled Cheese & Short Rib Sandwich with Caramelized Onions
RATING: 4.5 out of 5
Initial Thoughts: Wow. Grilled Cheese & Short Rib Sandwich? Obviously Mr. Spock is in cahoots with Barbra Fairchild (Editor-in-Chief) because this is his kind of meal!
The Test: I can honestly say that this is the most involved grilled cheese sandwich I have ever made. The recipe is time consuming, either resulting in an all day cooking extravaganza or a two-day kitchen affair. We opted for the latter route, and decided to stretch the short ribs into more than one meal (as the recipe suggests). Searing and braising the beef was straightforward, with most of the work being done by the oven as it slowly simmers away for hours until all that’s left is a pot of tender yumminess. The caramelized onions also came together easily, and it was great to be able to make them ahead of time.
The Results: The first night we enjoyed the short ribs simply served with a green salad. The meat was incredibly tender and practically melted in your mouth. Initially I was afraid the beef would be overpowered by the sauce which basically consisted of a splash of beef stock and a whole lotta vino and Sherry, but it held its flavour beautifully and ended up being some of the most delicious pot roast I’ve had to date.
The next night was grilled cheese night and we were all a little excited! When I first saw the February cover I was concerned the sandwich would be little ‘much’, but this was not the case. In no way did it feel overindulgent. Instead, we found it to be a very tasty sandwich whose flavours all paired nicely making it a well rounded dish. Mr. Spock and I would have preferred to have the pickled caramelized onions a little more on the tangy side, as we found them rather bland. With more punch they would have given the sandwich a nice sharp contrast which was definitely missing. The peppery taste of the arugula was a great addition, and imparted a welcome crispness.
For a copy of February’s cover recipe, please click here
As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.
NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to firstname.lastname@example.org.
Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit www.bonappetit.com