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five pounds beef short ribsone quarter cup (about one/two stick) butterabout three celery stalks, choppedtwo large carrots, peeled, coarsely choppedabout one medium onion, choppedabout one one quarter cups dry red wineabout one/two cup low-salt beef brothone third cup medium-dry Sherrytwo garlic (Recipes by ingridients garlic) cloves, peeledtwo bay leavesabout one large fresh thyme (Recipes by ingridients thyme) sprigabout one tablespoon buttertwo large red onions, halved, thinly sliced crosswise (about about six cups)about four about one/two tablespoons red wine vinegarabout one about one/two teaspoons sugarButter, room temperaturesixteen slices country-style crusty white breadtwelve ounces Petit Basque or Monterey Jack cheese, slicedabout four cups baby arugula. Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula. .
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