September 28, 2012 by chicagogrilling365
After hours and hours of a pound of short ribs simmering in my slow cooker, it was time to put them on the grill. Before I dropped them in the slow cooker, I seared the short ribs in a pan with butter, wine and stock for a couple of minutes.
I wanted grilled onions on the sandwich so I wrapped them in foil with butter and sugar. I put them wrapped in foil on the grill and cooked until tender. While this was going on i melted some butter and brushed it on my rolls. I let the bread sit on the grill for a couple of minutes on each side.
Once the bread browned a little and the onions were done, I brought them inside to build my sandwich. First, I put one giant streak of horseradish mayo on each side of the roll. Then I added a piece of provolone cheese, topped with my short ribs, onions and more provolone.
But, were not done yet! Next, I wrapped the whole thing up in foil and tossed on the grill. I wanted the cheese to get super gooey. After about 4 minutes on the grill the cheese was melted and ready to eat.
If this isn’t messy enough for you, pour the juices from the slow cooker on top!
Thanks for reading!
K & J