Grilled Cheese and Pulled Short Ribs Sandwich
Indulge in the ultimate comfort food experience with this Grilled Cheese and Pulled Short Ribs Sandwich recipe, a mouthwatering fusion of tender, slow-cooked short ribs and gooey, melted cheese nestled between crisp, buttery sourdough bread. Featuring layers of sharp cheddar and creamy provolone, this sandwich reaches gourmet heights with the rich, savory flavor of beef short ribs braised in a fragrant blend of beef broth, garlic, and Worcestershire sauce. Perfectly caramelized onions add a touch of sweetness, while the perfectly toasted bread delivers the ideal crunch. Whether you're elevating your lunch game or creating a crowd-pleasing dish for dinner, this recipe is sure to satisfy your cravings. Pair it with a side of soup or a simple salad for a hearty, unforgettable meal!
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Recipe Information
Ingredients
- 1.5 lbs Beef short ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, sliced
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 Bay leaf
- 4 tbsp Unsalted butter, softened
- 8 Sourdough bread slices
- 8 Cheddar cheese slices
- 8 Provolone cheese slices
Instructions
Season the beef short ribs on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs for 2-3 minutes per side until browned. Remove the short ribs and set them aside.
In the same pot, add the sliced onion and sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring the mixture to a simmer.
Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and reduce heat to low. Simmer for 2.5 to 3 hours until the meat is tender and can be easily shredded with a fork.
Remove the short ribs from the pot and shred the meat using two forks. Discard any bones and excess fat. Set the pulled meat aside.
Preheat a large skillet or griddle over medium heat.
Butter one side of each slice of sourdough bread with softened butter.
Place a slice of cheddar cheese and a slice of provolone cheese on the unbuttered side of 4 slices of bread. Top with a generous portion of pulled short ribs, then layer another slice of cheddar and provolone cheese. Close the sandwiches with the remaining buttered bread slices, buttered side facing out.
Place the sandwiches on the preheated skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp, and the cheese is melted.
Remove the sandwiches from the skillet, slice them in half, and serve hot!
Nutrition Facts
Calories |
4800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.1 g | 380% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 13484 mg | 586% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 85.8 g | ||
| Protein | 272.1 g | 544% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3650 mg | 281% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3369 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
