1 cup short-rib jus (reduced from short-rib cooking liquid)
1 cup veal reduction
1 large baguette
1 cup caramelized onions
4 slices Swiss cheese
4 tablespoons Dijon mustard
4 cups micro greens or mesclun
For the short ribs:
Preheat the oven to 350 F. Trim off and discard excess fat from short ribs. Sprinkle both sides with salt and freshly ground white pepper. Heat vegetable oil in a Dutch oven on medium-high heat. Sear ribs for five to seven minutes, or until brown on all sides. Transfer to a plate and set aside. Pour off all but one tablespoon fat from the pan and decrease the heat to medium.
Add shallots and garlic, then cook for two minutes. Add port and wine, stirring to deglaze the bottom of the pan. Add stock, thyme, bay leaves and browned short ribs, then bring to a boil.
Cover the Dutch oven with aluminum foil, shiny side in, and use a knife to pierce five to six holes in it to allow steam to escape. Place the Dutch oven in the oven and bake, turning meat occasionally, for four to five hours, or until meat is falling off the bone. Remove from the oven and allow short ribs to cool in liquid for one hour.
Take meat off bones. Discard bones and keep meat warm. Reserve cooking liquid to make short-rib jus.
For the dipping sauce:
Strain cooking liquid from ribs through a fine-mesh sieve into a large saucepan. Bring to a simmer on medium heat and cook for 10 to 12 minutes, or until reduced by half. You should have about two cups of rib jus; use one cup and set aside the rest for another use.
Season rib jus to taste with salt. Add veal reduction and continue cooking for about ten minutes. Keep warm.
Preheat the oven to 375 F. Toast sourdough slices and place four of them on a baking sheet. Divide caramelized onions among the four of them on a baking sheet. Divide caramelized onions among the four slices of toast and top with a piece of cheese.
Heat in the oven for two to four minutes, or until onions are warmed through and cheese melts.
While toast is in the oven, cut short rib meat into 2.5 centimeter pieces and warm with 1/2 cup of the dipping sauce in a frying pan on medium heat until meat is glazed and warmed through. Season to taste with salt and freshly ground white pepper. Spread remaining four slices of toast with Dijon mustard.
Divide warmed meat among the toast slices topped with onion and melted cheese, then top with the other slices of toast, mustard-covered side down.
Toss micro greens (or mesclun) in a bowl with house vinaigrette to taste.
Place a sandwich on each of four large plates. Divide salad among plates. Serve warm dipping sauce in individual bowls on the side.