Short Rib Grilled Cheese Recipe
Braised Shredded Short Rib, Cooper Sharp American Cheese, Beer Braised Onions on Texas Toast
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Ingredients
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Short Rib
Beer-Braised Onions
Sandwich Components
Finishing & Garnish
Method
Short Rib
- 1
Season and Brown
Pat short ribs dry and season all over with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown short ribs in batches, 3–4 minutes per side, until deep brown. Transfer browned ribs to a plate.
- 2
Sauté Aromatics
Reduce heat to medium. Add 1 cup diced yellow onion to the pot and sauté 3–4 minutes until softened. Add 3 minced garlic cloves and 1 tbsp tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly.
- 3
Braise
Return short ribs to the pot. Add 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 sprigs thyme, and 1 bay leaf. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low and simmer gently on the stove. Braise 2 to 2 1/2 hours, or until meat is fork-tender and falls apart.
- 4
Shred and Reduce
Remove short ribs from braising liquid. When cool enough to handle, shred the meat with two forks, discarding bones and excess fat. Skim fat from the braising liquid, then return the shredded meat to the pot and simmer uncovered 8–12 minutes to reduce and concentrate flavors; add up to 1/4 cup extra broth if too dry. Adjust seasoning to taste with salt and pepper. Keep warm.
Beer-Braised Onions
- 5
Cook Onions
Melt 2 tbsp unsalted butter in a skillet over medium heat. Add 2 cups thinly sliced yellow onion and cook, stirring occasionally, 8–10 minutes until softened and beginning to caramelize.
- 6
Deglaze with Beer
Add 1 cup light beer to the skillet to deglaze, scraping up browned bits. Stir in 1 tsp brown sugar, 1 tsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer 8–10 minutes until onions are soft and beer is mostly evaporated and slightly syrupy. Taste and adjust seasoning.
Assemble & Grill Sandwiches
- 7
Preheat and Butter
Preheat a large skillet or griddle over medium heat. Spread softened butter evenly on one side of each Texas toast slice (buttered side will be the outside).
- 8
Build Sandwiches
Place four slices butter-side-down on the hot skillet. Top each with 2 slices Cooper Sharp American cheese, an even portion of shredded short rib (about 1/2 cup per sandwich), and a generous spoonful (about 2 tbsp) of beer-braised onions. If using, add 1 tbsp pickled jalapeños per sandwich for heat. Finish with 2 more slices of cheese and top with the remaining bread slices, butter-side-up.
- 9
Grill
Cook sandwiches 3–5 minutes per side, pressing gently with a spatula or weighted spatula, until bread is golden brown and cheese is fully melted. Reduce heat if bread is browning too quickly. Flip carefully and brown the other side.
- 10
Rest and Serve
Transfer sandwiches to a cutting board and let rest 1 minute, then slice in half. Garnish with chopped parsley and serve with optional hot sauce on the side.