Sandwich with beef ribs, caramelized onions and gouda cheese
6 servings
240 minutes
This sandwich is a true embodiment of American culinary ingenuity. Combining slow-cooked beef short ribs with caramelized onions, it impresses with its depth of flavor. The wine, broth, and spices-infused beef ribs become incredibly tender and rich. The caramelized onions add sweetness and a velvety texture, while the Gouda cheese melts to bind all the ingredients together. Crispy rye bread toasted to golden perfection serves as the perfect frame for this rich filling. This sandwich can be served as a hearty lunch or dinner and pairs wonderfully with spicy sauces and refreshing sides. Its history roots in the American tradition of slow-cooking meat, and its taste is a true symphony of textures and aromas.
1
Preparing ribs. Preheat the oven to 150 degrees.
2
Place the pot on medium heat and pour in oil. Rub the ribs with salt and pepper. Sear them and transfer to a plate. In the same oil, sauté onion, chopped carrot, diced celery, and crushed garlic. Cook for about 5 minutes until the vegetables are soft.
- Olive oil: 2.5 tablespoons
- Beef ribs: 1.5 kg
- Freshly ground black pepper: to taste
- Salt: to taste
- Onion: 1 head
- Carrot: 2 pieces
- Celery greens: 1 bunch
- Garlic: 2 cloves
3
Return the roasted ribs to the pan and pour in the wine. Bring to a boil, reduce the heat, and simmer for about 3 minutes. Then add the broth, Worcestershire sauce, soy sauce, thyme, and bay leaves. Season with salt and pepper. Continue to simmer on low heat. Cover with a lid and place in the preheated oven. Bake for about 3 hours. If the liquid evaporates, add water while the pot is in the oven.
- Beef ribs: 1.5 kg
- Red dry wine: 1.8 glass
- Beef broth: 1 glass
- Worcestershire sauce: 1.5 tablespoon
- Soy sauce: 1.5 teaspoon
- Thyme: 7 stems
- Bay leaf: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
4
Remove the cooked ribs and place them on a plate. Strain the sauce, removing solid ingredients. Skim the fat from the sauce. Cut the meat off the ribs and slice it. Add salt and pepper. Mix the sliced meat into the sauce.
- Beef ribs: 1.5 kg
- Salt: to taste
- Freshly ground black pepper: to taste
5
Preparing onions. In a large skillet, heat butter and olive oil. Add onions and thyme. Cover and sauté, stirring, until the onions become translucent. Remove the lid, add sugar, salt, and pepper. Increase the heat and cook, stirring frequently, gradually adding 1 tablespoon of water if the onions start to burn. Sauté until the onions are brown and remove the thyme sprigs.
- Butter: 4.5 tablespoons
- Olive oil: 2.5 tablespoons
- Sweet onion: 1 head
- Thyme: 7 stems
- Salt: to taste
- Freshly ground black pepper: to taste
6
Preparing the sauce. Mix mustard and sour cream in a small bowl.
- Grainy mustard: 0.3 glass
- Sour cream: 2 tablespoons
7
We prepare sandwiches. Spread butter on one side of the bread and mustard sauce on the other. Fry the bread with the mustard side up. Place a slice of cheese on the bread, then caramelized onions, sliced meat, and cheese. Cover with another slice of bread, butter side up.
- Butter: 4.5 tablespoons
- Grainy mustard: 0.3 glass
- Rye bread: 8 pieces
- Gouda cheese: 8 pieces
- Sweet onion: 1 head
- Beef ribs: 1.5 kg
8
Toast the sandwiches until the cheese melts and the filling is heated. Serve hot. Enjoy your meal!