Short Rib Grilled Cheese (Printer Friendly)

Slow-cooked short ribs and cheddar melted inside crisp sourdough—warm, savory satisfaction in every bite.

# What You Need:

→ Short Rib Filling

01 - 1.1 lbs boneless beef short ribs
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup beef broth
06 - 1/4 cup red wine (optional)
07 - 1 tablespoon tomato paste
08 - 1 teaspoon fresh thyme leaves
09 - Salt and freshly ground black pepper, to taste

→ Sandwich Assembly

10 - 8 slices sourdough bread
11 - 8 slices sharp cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Pat short ribs dry and generously season with salt and pepper. Warm olive oil in a large oven-proof pot over medium-high heat and brown the short ribs on all sides, about 6 to 8 minutes. Remove short ribs and reserve.
02 - In the same pot, add the diced onion and cook until translucent, approximately 3 to 4 minutes. Add minced garlic and sauté for 1 more minute.
03 - Add tomato paste, stirring for 1 minute. Pour in the red wine, if using, and reduce for 2 minutes. Add beef broth and thyme, return short ribs and accumulated juices to the pot. Bring to a simmer, cover, and transfer to preheated 325°F oven. Braise for 2.5 to 3 hours until fork-tender.
04 - Remove short ribs from the pot. Discard excess fat and shred the meat with two forks. Adjust seasoning as needed.
05 - Arrange bread slices on your work surface. Divide shredded beef among half the slices followed by sharp cheddar cheese. Close with the remaining bread slices.
06 - Spread softened butter on the outer sides of each sandwich. Heat a large skillet over medium. Grill sandwiches 3 to 4 minutes per side, pressing gently, until golden brown and the cheese has melted.
07 - Cut each sandwich in half and present while hot.

# Pro Advice:

01 -
  • If you’ve ever wished your grilled cheese had a secret, this hearty filling makes it unforgettable.
  • Leftover short ribs transform into something utterly luxurious between toasty slices of sourdough.
02 -
  • If you rush the browning or skimp on seasoning, the filling falls flat—take it slow, even if you're impatient.
  • I used to skip butter outside the bread, but I learned the hard way that nothing else gets you that crackling, golden finish.
03 -
  • Browning the short ribs deeply is worth every splatter; it sets the flavor foundation for everything to come.
  • A pinch of fresh thyme added just before serving brightens the whole sandwich in a way dried herbs never can.
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