Short Rib Grilled Cheese Recipe

Season and sear

Pat short rib pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet or dutch oven over medium-high heat until shimmering. Sear the short rib pieces in batches (do not overcrowd) until browned on all sides, about 2–3 minutes per side. Transfer browned pieces to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the same pot and sauté in the remaining fond and oil until softened and beginning to caramelize, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Braise

Return the seared short ribs to the pot. Pour in 1 cup low-sodium beef broth, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, and 1 teaspoon brown sugar. Stir to combine and scrape up browned bits. Bring to a gentle simmer, then cover and reduce heat to low. Simmer gently until very tender and easily shreddable, about 1.5 to 2 hours. Alternatively, transfer covered pot to a 325°F (160°C) oven and braise for the same time.

Shred and reduce juices

When ribs are fork-tender, transfer meat to a cutting board and shred with two forks. Return shredded meat to the pan and simmer uncovered over medium heat for 5–8 minutes to reduce and slightly thicken the braising liquid so the meat is moist but not soupy. Taste and adjust seasoning with salt and pepper if needed. Keep warm.

Prepare bread

Spread about 1 teaspoon of softened butter on one side of each bread slice (total 8 slices). On the unbuttered side of four slices, spread 1/2 tablespoon mayonnaise and 1/4 teaspoon Dijon mustard each (this adds tang and helps cheese adhesion). If using pickles or jalapeños, distribute 1/2 tablespoon on each of those four slices.

Assemble sandwiches

Divide the shredded short rib evenly among the four bread slices with mayo side up, placing about 5 ounces (roughly 1/4 of the cooked meat) on each. Sprinkle about 1/4 cup sharp cheddar and 3 tablespoons Fontina/Gruyère evenly over the meat. Top each with the remaining bread slice, buttered side out.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook until the bottom is golden brown and cheese begins to melt, about 4–5 minutes. Press gently with a spatula or a second pan. Carefully flip and cook the other side until golden and cheese is fully melted, another 3–4 minutes. If the bread is browning too quickly before cheese melts, lower the heat and cover the pan for a minute to help the cheese melt through.

Rest and garnish

Transfer sandwiches to a cutting board and let rest 1–2 minutes. Slice each sandwich in half. Sprinkle chopped parsley and a crack of black pepper over the cut edge if desired. Serve immediately.