Wolferman’s Short Rib Grilled Cheese with Pickle Juice Mayo
Yields: 4 servings
1/2 lb boneless beef short ribs, trimmed (about 2 pieces)
2 tablespoons vegetable oil
2 egg yolks
1 tablespoon pickle juice
1 tablespoon whole grain mustard
1/4 cup olive oil
4 Wolferman’s San Francisco Style Sourdough English Muffins
8 slices provolone cheese
8 slices roasted red bell peppers, jarred or homemade
12-16 bread and butter pickle slices
For the short ribs: bring to room temperature for 30 minutes before cooking. Pat dry with paper towel and generously season both sides with salt. Preheat a dry cast iron skillet or griddle on medium-high heat. Add vegetable oil and sear short ribs for 4-5 minutes on each side for medium-rare, or until an instant-read thermometer reads 120 degrees F. Transfer to a plate or cutting board to rest while you work on the mayo.
For the mayo: combine egg yolks, pickle juice, mustard and 1/2 teaspoon salt in a medium bowl. Whisk until smooth and combined. Slowly add in a little olive oil a time, whisking constantly, until mayonnaise is thick. Mayonnaise can be made one day in advance. Cover and chill.
Return skillet to medium heat. Split Wolferman’s English muffins in half and place split side down, 2 muffins at a time. Pressing down to soak up the fat from the short ribs. Toast until golden brown, about 3 minutes. Repeat with remaining muffins.
To assemble sandwiches: Cut short rib into thin slices. Spread a spoonful of mayo on bottom half of muffins. Top with 4-5 slices of short rib, 2 pieces of provolone, 1-2 peppers, and 3-4 pickles. Cover with muffin top. Repeat with remaining sandwiches.
Place 2 sandwiches into skillet over medium heat. Cover with another cast iron skillet, brick, or heavy pan, and toast until cheese has melted and muffins are golden brown, about 2-3 minutes per side. Repeat with remaining 2 sandwiches. Serve immediately.