Jul 14 2026
Restaurants›The Still Whiskey Steaks›Short Rib Grilled Cheese Recipe

Short Rib Grilled Cheese Recipe

Inspired by The Still Whiskey Steaks
Time3h 30m
Serves2

Slow braised short rib, American and white cheddar cheese, parmesan encrusted sourdough, & charred onion jam.

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Ingredients

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Short Rib Preparation

Grilled Cheese Assembly

Method

Short Rib Preparation

  1. 1

    Sear the Short Ribs

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Once the oil is hot, sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté until softened (about 5-7 minutes).

  3. 3

    Braise the Ribs

    Return the short ribs to the pot. Add beef broth, red wine, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Let braise for about 3 hours or until ribs are tender.

  4. 4

    Shred the Meat

    Once the short ribs are done, remove them from the pot and let them cool slightly. Shred the meat with two forks and discard any excess fat. Reserve some of the braising liquid for moisture in the sandwich.

Grilled Cheese Assembly

  1. 5

    Prepare the Sourdough

    Preheat a skillet over medium heat. Spread butter generously on one side of each slice of sourdough bread.

  2. 6

    Layer the Cheese and Meat

    On the unbuttered side of two slices, layer one slice of American cheese, one slice of white cheddar cheese, a generous portion of shredded short rib, and a layer of charred onion jam. Top with another slice of American cheese and white cheddar cheese.

  3. 7

    Grill the Sandwich

    Place the sandwich in the preheated skillet, buttered side down. Grill until the bread is golden brown and the cheese has melted (about 3-4 minutes). Flip the sandwich and repeat on the other side.

  4. 8

    Serve

    Once both sides are golden brown and the cheese is gooey, remove from skillet, slice in half, and serve warm with extra charred onion jam on the side.

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