Place short rib pieces in a Dutch oven and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until very tender.
Remove short ribs from the broth and let cool slightly. Shred the meat and discard the bones and excess fat.
In a large bowl, combine shredded short rib, Panko breadcrumbs, egg yolk, heavy cream, garlic, thyme, salt, and pepper. Mix gently until just combined.
Roll mixture into approximately 1.5-inch meatballs.
In a saucepan, combine all Sauce ingredients. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
Add meatballs to the Sauce and simmer for another 30 minutes, stirring occasionally to coat.
While meatballs are simmering, quick pickle the red onion by combining sliced onion, red wine vinegar, and sugar in a small bowl. Let sit for at least 15 minutes.
Toast artisan rolls lightly.
Place meatballs and sauce onto the bottom half of each artisan roll. Top with pickled red onions and a slice of Gruyere cheese.
Broil for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately.
Ingredients
4
1.5 lb680 gBeef short ribs-cut into 1-inch pieces
1/4 cup60 mLPanko breadcrumbs
11Egg yolk
1/4 cup60 mLHeavy cream
2 cloves10 mLGarlic-minced
1 tbsp15 mLFresh thyme-chopped
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 cup240 mLPeach preserves
1/2 cup120 mLBourbon
1/4 cup60 mLApple cider vinegar
2 tbsp30 mLWorcestershire sauce
1 tbsp15 mLDijon mustard
1 tsp5 mLChipotle powder
11Red onion-thinly sliced
1/4 cup60 mLRed wine vinegar
1 tbsp15 mLSugar
44Artisan rolls
4 slices4 slicesGruyere cheese
Equipment
Dutch oven
Large bowl
Saucepan
Small bowl
Oven/Broiler
Instructions
Place short rib pieces in a Dutch oven and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until very tender.
Remove short ribs from the broth and let cool slightly. Shred the meat and discard the bones and excess fat.
In a large bowl, combine shredded short rib, Panko breadcrumbs, egg yolk, heavy cream, garlic, thyme, salt, and pepper. Mix gently until just combined.
Roll mixture into approximately 1.5-inch meatballs.
In a saucepan, combine all Sauce ingredients. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
Add meatballs to the Sauce and simmer for another 30 minutes, stirring occasionally to coat.
While meatballs are simmering, quick pickle the red onion by combining sliced onion, red wine vinegar, and sugar in a small bowl. Let sit for at least 15 minutes.
Toast artisan rolls lightly.
Place meatballs and sauce onto the bottom half of each artisan roll. Top with pickled red onions and a slice of Gruyere cheese.
Broil for 2-3 minutes, or until cheese is melted and bubbly.
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