Short Rib Grilled Cheese Recipe

Season and Sear

Pat the short ribs dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the ribs 2–3 minutes per side until well browned. Remove ribs and set aside.

Sauté Aromatics

Reduce heat to medium, add the sliced onion to the same 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.

Braise

Return the seared ribs to the pot. Add 1 cup beef broth, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp Worcestershire sauce. Bring to a simmer, cover, and reduce heat to low. Simmer gently until ribs are very tender and shred easily, about 1.5 to 2 hours. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 1.5–2 hours.

Shred and Reduce Sauce

Remove the ribs to a cutting board, reserve the braising liquid. Shred the meat with two forks into bite-sized pieces, discarding any large pieces of fat. Skim excess fat from the braising liquid, then return the liquid to medium-high heat and reduce until slightly thickened, about 6–8 minutes. Stir the shredded meat into the reduced sauce to moisten. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm.

Prepare Bread: Spread softened butter on one side of each slice of bread (this will be the outside). If using mayonnaise, spread about 1/2 tablespoon of mayo on the inside (unbuttered) side of 4 slices to add creaminess and help the cheese adhere.

Layer Cheese and Short Rib: On the mayo-spread side of 4 bread slices, evenly distribute about 1/2 cup shredded sharp cheddar per sandwich (for 4 sandwiches use total 2 cups). Top cheddar with a layer of 2 slices fontina/provolone per sandwich (or enough to cover). Divide the warm shredded short rib among the 4 sandwiches (about 6 oz meat per sandwich if making 4), spreading it evenly in a single layer. Optionally add a few pickled jalapeños and a small handful of arugula on top of the meat.

Top and Press: Close each sandwich with the remaining buttered bread slices, buttered side facing out. Gently press down to compact layers.

Grill: Heat a large skillet or griddle over medium-low to medium heat (about 300–325°F surface temp). Place sandwiches in the skillet and cook 3–4 minutes per side, adjusting heat so the bread turns golden brown and cheese melts without burning. Press gently with a spatula or use a heavy lid to help transfer heat; if bread is browning too quickly, lower heat and cover briefly to finish melting cheese.

Finish and Rest: When both sides are golden and cheese is fully melted, remove sandwiches to a cutting board and let rest 1–2 minutes. This helps the filling set and avoids hot cheese spills.

Slice and Serve: Cut sandwiches in half on the diagonal. Serve immediately with extra pickles or a small bowl of warmed braising liquid reduced to a jus for dipping, if desired.