Beer-Braised Short Ribs Sandwich with Arugula, Manchego and Sriracha

Beer-Braised Short Ribs Sandwich with Arugula, Manchego and Sriracha

  • Servings: servings vary
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Author note: This sandwich recipe is a non-recipe. The amount it serves depends on the amount of short ribs leftovers. If you choose to create this sandwich as a meal instead of leftovers, the short ribs recipe link is provided.

beer-braised short ribs (click here for recipe), fat removed

bread slices

Dijon mustard

fresh arugula

manchego cheese (or whatever cheese is available), thinly sliced or shredded

Sriracha (or a favorite hot sauce)

  1. Heat the oven to 350 degrees.
  2. Meanwhile, lightly toast the bread and slightly warm the short ribs.
  3. Spread the Dijon on 1 side of 1 piece of bread. Place the cheese on the remaining piece of bread and melt in the oven.
  4. Once the cheese is melted, remove the bread from the oven and spread the Sriracha liberally over the melted cheese.
  5. Put the warmed short ribs on the Dijon side of the bread and then top with arugula.
  6. Place the 2 pieces together and enjoy.

4 thoughts on “Beer-Braised Short Ribs Sandwich with Arugula, Manchego and Sriracha

  1. Pingback: Beer Braised Short Ribs | a pleasant little kitchen

  2. Pingback: A Pleasant Little Menu Plan | Short Ribs, Chicken and Pork Shoulder | a pleasant little kitchen

    • I have had an instance where the short rib was a bit dry, and it was because I did not use enough beer. To remedy this make sure there is enough liquid to almost cover the meat. You can use more beer or add water until the short ribs are almost covered. This should help next time. Enjoy!

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