Short Rib and Brie Grilled Cheese Sandwich with Pickled Red Onions

Ingredients

This a version of a grilled cheese sandwiches that use creamy Wisconsin Brie cheese  paired with slow braised short ribs. The ribs take a long time to cook., but we recommend using a slow cooker and cook the ribs on low for 8 hours. Just put them on before you go to work and they will be ready by the time you get home. This recipe adapted from Wisconsin Cheese.

•  For the meat heat a large saute pan using medium heat and add a few tbs of olive oil and brown the short ribs on all sides.
• Remove the ribs and add them to a crock pot.
• Add the chopped onions, celery and carrots to the same saute pan and saute until slightly soft.
• Add the wine and stock, scraping the bottom of the pan with a wood spoon.
• Add the tomato paste, and beef stock and reduce by about 1/3.
• Pour the mixture over the ribs in the crock pot.
• Cook the ribs for 8 hours on low.
• Once the ribs are done, remove them from the liquid and strain the liquid using a wire mesh strainer.
• Add the liquid to a sauce pan and reduce by half.
• Remove the meat from the bones and set aside.
• Pour the reduced liquid over the meat.
• For the pickled onions place vinegar, water, sugar and a little salt in a saucepan and bring to a boil.
• Place the onions in a non-reactive bowl and pour the liquid over them. Cover and cool.
• To assemble the sandwiches, heat a large saute pan or griddle using medium high heat.
• Melt 1-2 tbs of butter and add 4 slices of bread.
• Top each slice with 1/8 inch of Brie slices and some of the glazed short ribs and pickled onions.
• Top with the remaining bread which has been spread with butter.
• Grill until the bread is golden and the cheese is melted, turning once.