Short Rib Grilled Cheese Recipe
BABALU braised short rib, swiss cheese, chipotle aioli, horseradish crema, grilled sourdough with breakfast potatoes
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Ingredients
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Short Rib (braise)
Chipotle Aioli & Horseradish Crema
Sandwich & Assembly
Breakfast Potatoes
Garnish (optional)
Method
Short Rib (braise)
- 1
Preheat and season
Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper.
- 2
Brown ribs
Heat 2 tablespoons vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Sear short ribs in batches until deeply browned on all sides, 3–4 minutes per side. Remove ribs and set aside.
- 3
- 4
Deglaze and braise
Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom. Reduce by half (2–3 minutes). Return short ribs to the pot, add 2 cups beef stock, 1 bay leaf, and 2 thyme sprigs so ribs are mostly submerged. Bring to a simmer, cover tightly, and transfer to the oven. Braise until tender and falling apart, 2.5–3 hours.
- 5
Shred and reduce sauce
Remove ribs from braising liquid and let cool slightly. Skim fat from the surface of the braising liquid, then simmer liquid on the stovetop to reduce to a sauce-like consistency (about 10–15 minutes). Shred the short rib meat with two forks and toss with 1/2 cup of the reduced sauce to keep moist. Reserve remaining sauce for serving if desired.
Chipotle Aioli & Horseradish Crema
- 6
Make chipotle aioli
In a small bowl combine 1 cup mayonnaise, 1 teaspoon minced chipotle in adobo (start with less and add to taste), 1 tablespoon lime juice, 1 minced garlic clove, and 1 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity as desired. Refrigerate until assembly.
- 7
Make horseradish crema
In another bowl combine 1 cup sour cream, 2 teaspoons prepared horseradish, 1 teaspoon lemon juice, and 1/2 teaspoon black pepper. Stir until smooth and refrigerate. Adjust horseradish to taste for more bite.
Breakfast Potatoes
- 8
- 9
Crisp potatoes
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and let them sit undisturbed for 3–4 minutes to brown, then stir and continue to cook, stirring occasionally, until crispy and golden, 8–10 minutes total. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir in 2 tablespoons chopped parsley just before serving.
Sandwich & Assembly
- 10
Prep bread and cheese
Butter one side of each slice of sourdough evenly with softened butter (about 1/2 tablespoon per slice). Place 4 slices, buttered side down, on a work surface. Top each with 2 slices Swiss cheese so cheese reaches the bread edges to help seal when melted.
- 11
Assemble sandwiches
Divide the shredded braised short rib evenly among the 4 open-faced slices (about 1/2 cup each). Spoon about 3 tablespoons chipotle aioli over the meat on each sandwich (or less to taste). Add another layer of 1–2 Swiss slices on top of the meat and spread ~2 tablespoons horseradish crema on the unbuttered side of the remaining bread slices. Close sandwiches, buttered side up.
- 12
Grill sandwiches
Heat a large skillet or griddle over medium to medium-low heat (lower heat helps cheese melt without burning bread). Place sandwiches in the skillet and cook until the bottom is golden and crisp, 3–4 minutes. Flip carefully and press gently with a spatula or weighted press; cook the second side 3–4 minutes until golden and cheese is fully melted. If the bread is browning before the cheese melts, lower heat and cover the pan for 1–2 minutes to trap heat.
- 13
Slice and serve
Transfer sandwiches to a cutting board, let rest 1 minute, then slice in half. Serve immediately with breakfast potatoes on the side and additional chipotle aioli and horseradish crema for dipping. Garnish with pickled jalapeños and microgreens or chives if desired.
