To Make the Short Ribs
Sprinkle Short Ribs with Salt & Pepper.
Melt butter in braising pan, add Short Ribs and brown all sides.
Remove Short Ribs and add carrots, onions and celery to the pan.
De-glaze the pan with red wine and sherry.
Add beef stock, garlic, bay leaves and thyme. Bring to a boil, reduce to medium and simmer for 2-3 minutes.
Add Short Ribs back to the pan. Cover and cook on low for approximately 2 – 2.5 hours until tender.
Uncover & let cool for 30 minutes.
Cut meat into 1/4 in. slices, trimming excess fat.
To Assemble the Sandwich
Melt butter in skillet and add onions, sprinkle with salt & pepper.
Sauté onions until golden brown, add sugar and stir til melted.
Assemble 8 slices of buttered bread.
Place one slice of cheese, ½ cup of short rib meat, ¼ cup of caramelized onions and a handful or arugula on each sandwich.
Heat griddle and cook sandwiches until golden brown, about 3 minutes per side.
Transfer to work surface to cut in half, serve immediately.