Welsh Rarebit Recipe

Season and sear

Season the short rib pieces with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbsp vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear the short rib pieces in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.

Sweat aromatics

Reduce heat to medium, add the chopped onion, carrot, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1–2 minutes to deepen the flavor.

Deglaze and braise

Pour in 1/4 cup red wine (if using) and scrape up browned bits, then add 1/2 cup dark beer and 1 cup beef broth. Stir in 2 thyme sprigs, 1 bay leaf, and 1 tsp brown sugar. Return the short ribs and any accumulated juices to the pot. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven for 2 to 2 1/2 hours, until meat is tender and falling apart. Alternatively, simmer gently on the stovetop with lid partially ajar for the same time.

Shred and reduce

Remove the meat and strain or skim the braising liquid into a small saucepan. Shred the short rib meat with two forks, discarding any excessive fat, and set aside (reserve 1 cup shredded meat for assembly). Reduce the braising liquid over medium-high heat until slightly thickened, about 6–8 minutes; taste and adjust seasoning with salt and pepper. Optionally stir a teaspoon of butter into the reduced jus for shine, then fold a tablespoon of the jus into the shredded meat to keep it moist.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook, stirring, 1–2 minutes to form a blond roux—do not let it brown deeply.

Add liquids and seasonings

Slowly whisk in 1/2 cup cold dark beer and 1/2 cup whole milk until smooth. Bring to a gentle simmer while whisking. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/8 tsp cayenne, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Simmer 2–3 minutes until sauce thickens enough to coat the back of a spoon.

Melt cheese

Lower heat to low and remove saucepan from direct heat briefly. Gradually stir in 2 cups grated sharp cheddar and 1/2 cup grated Gruyère, a handful at a time, stirring until fully melted and smooth. Return to very low heat if needed—do not boil. Taste and adjust seasoning; keep warm.

Toast bread

Preheat broiler to high (or oven to 450°F/230°C). Brush both sides of 6 slices of sourdough with olive oil or melted butter. Arrange on a baking sheet and toast under the broiler or in the oven until golden and crisp, about 1–2 minutes per side under broiler or 6–8 minutes in oven, flipping once. Watch closely to avoid burning.

Assemble open-faced toasts

Spread a generous layer (about 2–3 tbsp) of the warm beer-and-cheese sauce onto each toasted sourdough slice. Top each with about 2–3 tbsp (total 1 cup across slices) of the shredded braised short rib, distributing evenly.

Finish under broiler

Sprinkle an optional 1/4 cup extra grated sharp cheddar on top of each assembled toast. Place the toasts on the baking sheet and broil for 1–2 minutes, until the cheese on top is bubbling and lightly browned. Remove and let rest 1 minute.

Dress and top greens

Toss 2 cups frisée lightly with a teaspoon of the reduced braising jus or a drizzle of olive oil and a pinch of salt to wilt slightly. Pile a small handful of frisée onto each rarebit toast and finish with microgreens or chopped parsley for freshness.

Make dressing

Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, and 1/2 tsp honey or maple syrup (if using). Season with salt and pepper to taste.

Toss salad

In a bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle with the dressing and toss gently to combine. Serve alongside the Welsh rarebit toasts.