Sweet And Tangy Short Rib Grilled Cheese Recipe

Season and brown

Pat the short ribs dry. Season with kosher salt and black pepper. In a medium skillet or Dutch oven over medium-high heat, add 1 tablespoon olive oil. Brown the short ribs on all sides, about 2–3 minutes per side, until well seared.

Simmer to tender

Lower heat to medium, add brown sugar, soy sauce, apple cider vinegar, minced garlic and 1/2 cup water. Stir to combine, scraping up browned bits. Cover and simmer gently for 1 to 1¼ hours (or transfer to a 300°F / 150°C oven) until ribs are fork-tender and easily shredded. If using bone-in, remove bones and shred meat. If any excess liquid remains, increase heat and reduce to a thick glaze consistency, 3–5 minutes. Taste and adjust seasoning.

Shred and hold

Shred or chop the short rib meat into bite-sized pieces. Toss briefly in the reduced glaze so meat is sweet-tangy and slightly sticky. Keep warm while you prepare pickles and sauce.

Quick-pickle onions

In a small bowl combine rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt. Stir until dissolved. Add the thinly sliced red onion and let sit at room temperature for at least 10 minutes (up to 1 hour) to soften and mildly pickle.

Prepare pickle chips

If using store-bought sweet & spicy pickle chips, drain slightly. If making quick homemade sweet-spicy chips, slice cucumbers thin, toss with a tablespoon of sugar, a pinch of red pepper flakes and 2 tablespoons rice vinegar and let sit 10–15 minutes. Keep pickles ready to layer on sandwiches.

Mix sauce

In a small bowl combine 3 tablespoons mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice and a pinch (1/8 tsp) black pepper. Stir until smooth. Taste and adjust heat with more horseradish or balance with extra mayo if too sharp. Refrigerate until assembly.

Assemble sandwiches

Lay out 4 bottom slices of brioche. Spread about 1/2 tablespoon horseradish sauce on each bottom slice. Divide warmed shredded short rib evenly (about 4 oz total per sandwich) and spread to cover the bread. Top meat with a generous handful (about 1/2 cup) of shredded cheddar on each. Add a layer of pickled red onions (about 1 tablespoon) and 3–4 sweet & spicy pickle chips per sandwich. Finish with another 1/2 tablespoon horseradish sauce on the inside of the top slice and place the top slice on each sandwich.

Butter and grill

Spread softened butter evenly on the outside faces of the brioche (about 3/4 tablespoon per face). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the pan, pressing gently with a spatula or a panini press. Grill 3–4 minutes per side until bread is golden brown and crisp and the cheddar is melted. If the bread browns too quickly before cheese melts, lower heat and cover the pan for 1–2 minutes to help melting.

Rest and slice

Transfer grilled sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally. Serve immediately while cheese is molten and short rib is warm.