Red Wine Braised Short Rib and Caramelized Onion Quesadilla with Goat Cheese and Arugula

This recipe came together from a few different places. The initial inspiration came from a recent Bon Appetit cover that featured a short rib grilled cheese. The rest came together from a quesadilla served at Mesa Grill, Tom Valenti's red wine braised short ribs (Tom is partially responsible for the popularity of short ribs) and my friend's dietary restrictions recommended by her doctor.

Serves 8

• 5 lbs bone in short ribs
  


• 2 cups dry red wine
  


• 1 quart beef or chicken stock
  


• 3 celery stalks
  


• 2 carrots
  


• 1 large white onion
  


• 2 bay leaves
  


• 5 thyme sprigs
  


• 1/3 cup white vinegar
  


• 2 red onions
  


• 1 1/2 tablespoons sugar
  


• 1 bag baby arugula

1. Preheat oven to 325 degrees.
   


2. Place wide oven proof pot (dutch oven is ideal) on stove and turn to medium-high heat. Add oil to pot. Liberally season short ribs with salt and pepper. Once the oil is hot enough, brown the short ribs in batches nicely on all sides. Remove and place on plate. 
   


3. Add onion, carrots and celery and cook until soft but without much color, about 7 minutes. 
   


4. Add the garlic cloves, bay leaves and thyme. Stir.
   


5. Add stock, vinegar and wine. Stir and bring to a boil. Once boiling, return the short ribs to the pot so they are covered with liquid. Cover pot and place in oven to braise until meat is tender and falling off the bone. About 3 hours.
   


6. When the short ribs are done, remove from the braising liquid and place on work surface. Remove bones and shred meat. Note: This can be made 2 days in advance. Cover tightly and refrigerate. 

For Caramelized Onions
Thinly slice the onions. Add oil to a pan over medium- high heat and add onions to pan once hot. Season with salt. Stir frequently until beginning to brown about 10 minutes. Add sugar and continue to cook until completely caramelized another 5-10 minutes. Remove from pan and reserve.

To Assemble

Brush a little olive oil on tortilla and place it on a grill pan on medium heat. Add a layer of short ribs to the tortilla. Then add caramelized onions, the arugula and sprinkle goat cheese generously. Add the other tortilla on top and brush with a little olive oil. Flip the quesadilla carefully and apply pressure using using the top of the grill pan. If you do not have a grill pan, this can be done in a regular large saute pan and pressing down with a smaller pan. Once browned and heated through, remove from heat, cut into quarters and serve.