Short Rib Grilled Cheese Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Brown the short ribs

Heat 2 tbs vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. When hot, add short ribs in a single layer (work in batches if needed) and brown on all sides until deeply caramelized, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the quartered onion, chopped carrot, celery stalk, and smashed garlic to the pot. Sauté, stirring occasionally, until lightly browned and fragrant, about 6 minutes. Stir in 1 tbs tomato paste and cook 1 minute.

Deglaze and braise

Pour in 1 cup red wine (or substitute beef stock) and scrape up browned bits from the bottom of the pot. Let wine reduce by half, 2–3 minutes. Return short ribs to the pot. Add 2 cups beef stock, 2 thyme sprigs, and 1 bay leaf. The liquid should come at least halfway up the ribs; add a little more stock or water if needed. Bring to a gentle simmer, cover, and place in the oven.

Braise until very tender

Braise in the oven until the meat is fall-apart tender, about 2 to 2½ hours. Check after 2 hours: ribs are done when a fork slides easily into the meat and the internal collagen has melted.

Shred and reduce sauce

Carefully remove short ribs to a board. Strain the braising liquid into a saucepan, discarding solids and bay leaf. Skim excess fat from the surface, then simmer the liquid over medium-high heat until reduced to a thick sauce-like consistency, about 8–12 minutes (you should have about 1 cup). Shred the meat, removing any large pieces of bone or excess fat, and toss shredded short rib in 2–3 tbs of the reduced braising sauce to keep it moist and flavorful. Keep warm.

Caramelize onions

Heat 1 tbs olive oil in a skillet over medium heat. Add the thinly sliced onion with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until softened and deeply golden, about 12–15 minutes. If onions begin to stick, lower heat and add 1–2 tbs water. Stir in 1 tsp balsamic vinegar in the final minute, taste and adjust seasoning. Transfer onions to a bowl and keep warm.

Sauté spinach

In the same skillet over medium heat, add the baby spinach (no additional oil required if a little fond remains; otherwise add 1 tsp oil). Sauté just until wilted, about 1–2 minutes. Season lightly with a pinch of salt. Remove from heat and drain any excess liquid in a sieve or press gently with a spoon to avoid soggy sandwiches.

Assemble sandwiches

Lay out 4 slices of sourdough. Butter one side of each slice with softened unsalted butter (about 1 tbs per slice). On the unbuttered side of each top slice, divide and sprinkle about 1/2 cup grated cheddar (for 4 sandwiches this totals 2 cups). On the unbuttered side of the bottom slices, build sandwiches: place a layer of shredded short rib (about 4 oz meat per sandwich), followed by a small handful (about 1/2 cup) of sautéed spinach, then 2–3 tbs caramelized onions. Top with another 1/2 cup grated cheddar and place the buttered top slice butter-side-up to close the sandwich.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook until golden brown and cheese begins to melt, about 3–4 minutes. Press gently with a spatula or a heavy pan for even contact. Flip carefully and cook the other side 3–4 minutes until deep golden and cheese is fully melted. If the cheese needs more time to melt without over-browning the bread, cover the pan with a lid for 1–2 minutes or transfer to a 350°F (175°C) oven for 3–4 minutes.

Rest and finish

Transfer grilled sandwiches to a cutting board and let rest 1 minute. Slice in half on the diagonal. If using, add pickled red onions and a sprinkle of chopped parsley to garnish and serve immediately with extra reduced braising sauce on the side for dipping.