Season short ribs with salt and pepper. Use cooking oil as needed, placing in a heated rondeau. Cook and brown on all sides. Place the 8 rib portions in a 4- inch full size hotel pan. Pour the ale over the ribs. Seal pans tightly with foil. Place in a 325°F oven for 3 hours or until tender. Allow to cool. Cover pan and refrigerate for up to 24 hours.
Remove short ribs from braising liquid. Hand-pull the short ribs into 1- to 2-inch pieces. Place in a covered storage container and refrigerate until needed, up to 3 days.
TO PREPARE À LA CARTE PORTION:
Brush one side of each slice of bread with 1 tsp.of butter alternative. Dice 2 slices of cheese into ¼” pieces. Place 5 oz. of pulled short rib and the diced cheese in a stainless steel mixing bowl. Mix thoroughly. Arrange the bread with the oiled side down. Place 2 equal portions of the short rib and cheese mixture on the unbuttered side of the bread. Place 1 oz. of grilled onions on top of the beef and cheese.
Place the bread, open-faced and oiled-side down, on a heated flat griddle or grill. Cook until golden brown. Place on a metal baking pan. Place in a heated 350°F oven until just heated through and the cheese is hot and melted.
Spread 1½ oz. of bistro sauce on the onions. Place 2 sandwich halves together. Slice into triangular halves. Place on a heated serving plate. Place ½ oz. of arugula on the plate next to the sandwich. Sprinkle 1 oz. of banana peppers over the arugula.
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