From: Chef Sandy Dee Hall, Black Tree, New York City. Yield: 1 sandwich.
1 lb. short ribs
¼ lb. blue cheese
1 pint buttermilk
1 pint sour cream
2 Tbsp. mayonnaise
1 bottle of beer
1 onion
1 head of garlic
herbs of choice
to taste, salt
to taste, pepper
2 hot peppers
as needed, arugula
for sandwich, 2 slices bread of choice
For meat: Preheat oven to 275°F. Season short ribs with salt and pepper until there is a good coating on the meat. Place short ribs in a pan deep enough to cover meat. Cut onion into halves; place in pan with meat. Cut head of garlic and hot peppers in half; place in pan. Place pan in oven and cook meat for 2½ hours.
For dressing: Place buttermilk, sour cream mayo and blue cheese in a blender and blend until smooth. Add salt and pepper to taste.
To assemble sandwich: Toast bread. Place arugula over bread and spread dressing over arugula and bread. Take a piece of short rib from pan and cut pieces off until you fill the top of the sandwich bread. Add another drizzle of blue cheese over top. Close sandwich.
