Grilled Cheese and Short Ribs Sandwich
Sink your teeth into the ultimate comfort food with this decadent Grilled Cheese and Short Ribs Sandwich. Tender, slow-braised short ribs, infused with the rich flavors of beef stock, garlic, and optional red wine, are layered between two buttery slices of golden-brown sourdough bread. Melted Gruyère and sharp cheddar cheeses create a luscious, gooey filling that perfectly complements the savory, fall-apart beef. This indulgent sandwich is a gourmet twist on a classic grilled cheese, combining traditional techniques like searing and braising with the art of perfectly grilling sandwiches. Perfect for a hearty lunch or dinner, it’s a show-stopping way to elevate your comfort food game. Dive into this irresistible fusion of flavors where every bite is crispy, cheesy, and packed with succulent short rib goodness!
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Recipe Information
Ingredients
- 1.5 lbs Bone-in short ribs
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 2 cups Beef stock
- 0.5 cup Red wine (optional)
- 1 Bay leaf
- 8 pieces Sourdough bread slices
- 4 tbsp Unsalted butter (for spreading on bread)
- 2 cups Gruyère cheese, shredded
- 2 cups Cheddar cheese, shredded
Instructions
Season the short ribs with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs until brown on all sides, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Add the beef stock and bay leaf to the pot. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Reduce the heat to low, cover with a lid, and let the short ribs braise for 3-4 hours, or until the meat is extremely tender and falling off the bone.
Remove the short ribs from the pot and allow them to cool slightly. Shred the meat, discarding any bones and excess fat. Set aside.
Preheat a skillet or griddle over medium heat.
Spread butter on one side of each slice of sourdough bread.
Assemble the sandwiches: Place one slice of bread butter-side down. Add a layer of shredded Gruyère cheese, a generous portion of shredded short ribs, a layer of shredded cheddar cheese, and top with another slice of bread, butter-side up. Repeat for all sandwiches.
Place the sandwiches onto the preheated skillet or griddle. Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the skillet, let them rest for 1-2 minutes, then slice in half and serve warm.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 45.5 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2291 mg | 100% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 991 mg | 76% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 829 mg | 18% | |
*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.
