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 ...
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