Grilled Cheese and Short Ribs Sandwich

Sink your teeth into the ultimate comfort food with this decadent Grilled Cheese and Short Ribs Sandwich. Tender, slow-braised short ribs, infused with the rich flavors of beef stock, garlic, and optional red wine, are layered between two buttery slices of golden-brown sourdough bread. Melted Gruyère and sharp cheddar cheeses create a luscious, gooey filling that perfectly complements the savory, fall-apart beef. This indulgent sandwich is a gourmet twist on a classic grilled cheese, combining traditional techniques like searing and braising with the art of perfectly grilling sandwiches. Perfect for a hearty lunch or dinner, it’s a show-stopping way to elevate your comfort food game. Dive into this irresistible fusion of flavors where every bite is crispy, cheesy, and packed with succulent short rib goodness!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 1.5 lbs Bone-in short ribs
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 pieces Garlic cloves, minced
• 2 cups Beef stock
• 0.5 cup Red wine (optional)
• 1 Bay leaf
• 8 pieces Sourdough bread slices
• 4 tbsp Unsalted butter (for spreading on bread)
• 2 cups Gruyère cheese, shredded
• 2 cups Cheddar cheese, shredded

Directions

Step 1

Season the short ribs with salt and pepper on all sides.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs until brown on all sides, about 2-3 minutes per side. Remove and set aside.

Step 3

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4

Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 5

Add the beef stock and bay leaf to the pot. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Step 6

Reduce the heat to low, cover with a lid, and let the short ribs braise for 3-4 hours, or until the meat is extremely tender and falling off the bone.

Step 7

Remove the short ribs from the pot and allow them to cool slightly. Shred the meat, discarding any bones and excess fat. Set aside.

Step 8

Preheat a skillet or griddle over medium heat.

Step 9

Spread butter on one side of each slice of sourdough bread.

Step 10

Assemble the sandwiches: Place one slice of bread butter-side down. Add a layer of shredded Gruyère cheese, a generous portion of shredded short ribs, a layer of shredded cheddar cheese, and top with another slice of bread, butter-side up. Repeat for all sandwiches.

Step 11

Place the sandwiches onto the preheated skillet or griddle. Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.

Step 12

Remove the sandwiches from the skillet, let them rest for 1-2 minutes, then slice in half and serve warm.

Nutrition Facts

Serving size	(2189.7g)

Amount per serving	% Daily Value*
Calories	5351.1

Total Fat 384.6g	0%
Saturated Fat 188.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1150.1mg	0%
Sodium 7334.6mg	0%
Total Carbohydrate 170.6g	0%
Dietary Fiber 9.9g	0%
Total Sugars 11.9g
Protein 285.6g	0%

Vitamin D 132.5IU	0%
Calcium 4013.5mg	0%
Iron 25.9mg	0%
Potassium 3224.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 21.6%

Carbs: 12.9%