BEER-BRAISED BEEF SHORT RIBS WITH PICKLED VEGETABLES, AGED CHEDDAR, AND HORSERADISH

Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish image

Yield makes 4 sandwiches

Number Of Ingredients 13

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1 teaspoon vegetable oil
1 pound boneless short ribs, cut into 4 pieces
1/2 small carrot, roughly chopped
1/2 small yellow onion, roughly chopped
2 garlic cloves, roughly chopped
2 cups brown ale
2 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black peppercorns, roughly crushed
2 tablespoons prepared horseradish
1 baguette
4 thick slices aged Cheddar cheese
1 cup Pickled Vegetables (page 193)

Steps:

Preheat the oven to 325°F.
Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear until browned on all sides. Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and sauté until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork-tender. Remove and transfer the meat to a clean skillet. Keep oven on.
Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.
Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquids left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.