Short Rib Grilled Cheese
Short Rib Grilled Cheese is a tasty twist on a classic favorite, combining melty cheese with tender, flavorful short rib meat all melted between two slices of crispy, buttery bread.…
Tip: save now, cook later.Short Rib Grilled Cheese is a tasty twist on a classic favorite, combining melty cheese with tender, flavorful short rib meat all melted between two slices of crispy, buttery bread. The rich, slow-cooked beef adds a hearty punch that makes this sandwich feel like a special treat every time.
I love making this when I want something comforting but with a bit of extra oomph. The short ribs take a little time to cook until they’re perfectly tender, but it’s worth every minute. I usually shred the meat and mix it with a little barbecue sauce or caramelized onions before piling it onto the bread—adds great flavor and keeps things juicy.
My favorite way to eat this is with a simple side of pickles or a fresh salad to balance out the richness. It’s also a big hit when I make it for friends because it feels fancy but is so simple to put together. If you enjoy grilled cheese sandwiches but want to try something new, this one never disappoints!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the sandwich. They become tender and flavorful when braised low and slow. If short ribs aren’t available, chuck roast or brisket work well as alternatives for shredding.
Cheese: Choose a cheese that melts beautifully like Monterey Jack, mozzarella, or fontina. You can mix cheeses, too! For a sharper taste, try adding a little gruyère or cheddar.
Bread: Rustic bread like sourdough or country white holds up nicely to the juicy filling and toasting. If you prefer, try a sturdy sandwich bread or a baguette sliced thick.
Red Wine & Broth: The wine adds depth to the braise, but if you avoid alcohol, just use extra beef broth. The tomato paste and Worcestershire sauce pack umami and richness in the braising liquid.
How Do You Get Tender, Juicy Short Ribs Perfect for Grilled Cheese?
The magic is in slow cooking the ribs until they’re super tender and easy to shred.
- First, season and sear the ribs well on all sides in a hot pan to build flavor.
- Cook onions and garlic in the same pan to soak up those meaty bits left behind.
- Add liquids and herbs, then cover and cook at low oven heat (around 325°F) for 2.5–3 hours.
- Once done, the meat should fall off the bone easily. Let it cool a bit, then shred with forks.
- Mix in a little braising liquid to keep the shredded meat moist and flavorful.
Patience here creates melt-in-your-mouth beef perfect for layering in your grilled cheese.
What’s the Best Way to Get Crispy, Golden Bread and Melted Cheese?
Butter one side of each bread slice for a crispy, golden finish. Place the sandwich butter-side down on medium heat.
- Layer the juicy shredded ribs and cheese on the bread that’s in the pan.
- Cover with the other bread slice, butter side up.
- Cook gently, flipping carefully after 3–4 minutes to toast the other side.
- Press lightly with a spatula while cooking to help the cheese melt evenly and the sandwich hold together.
Cooking on medium heat prevents burning and ensures gooey cheese and crisp bread every time.
Equipment You’ll Need
- Dutch oven or heavy oven-safe pot – perfect for slow braising your short ribs evenly and locking in flavor.
- Sharp chef’s knife – makes quick work of chopping onions and shredding the cooked meat.
- Cast-iron skillet or non-stick pan – helps get your grilled cheese sandwich bread golden and crispy.
- Spatula – good for flipping sandwiches gently without spilling filling.
- Tongs or forks – handy for shredding the tender short rib meat.
Flavor Variations & Add-Ins
- Swap short ribs for pulled pork or shredded rotisserie chicken – great shortcuts that still taste delicious.
- Add caramelized onions or sautéed mushrooms – for a sweet, earthy boost to the meaty filling.
- Use sharp cheddar or gruyère cheese – adds a tangy, rich twist to the gooey melted cheese layer.
- Mix in a little barbecue sauce or horseradish – perfect if you want a bit of a tangy or spicy kick.
Short Rib Grilled Cheese
Ingredients You’ll Need:
For The Short Ribs:
- 1.5 to 2 pounds beef short ribs (bone-in or boneless)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional, can substitute with extra beef broth)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika (optional)
- Fresh thyme sprigs (2-3 sprigs)
For The Sandwich:
- 8 slices rustic bread (such as sourdough or country white)
- 8 ounces mild melting cheese (such as Monterey Jack, mozzarella, or fontina)
- Butter, softened (for spreading on bread)
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare the short ribs and sear them, then around 2.5 to 3 hours of slow braising in the oven until the meat is tender. Assembling and grilling the sandwiches will take roughly 10-15 minutes. So, expect roughly 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Short Ribs:
Preheat your oven to 325°F (160°C). Sprinkle the short ribs generously with salt and pepper. Heat olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until nicely browned, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
2. Cook Aromatics and Deglaze:
In the same pot, lower the heat to medium. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Add tomato paste and cook for one minute. Pour in red wine (or extra beef broth) to deglaze, scraping up any browned bits on the pot’s bottom. Let the wine reduce slightly for about 3 minutes.
3. Braise the Short Ribs:
Add the beef broth, Worcestershire sauce, smoked paprika (if using), and fresh thyme sprigs to the pot. Return the short ribs to the pot, cover, and transfer it to the preheated oven. Cook low and slow for about 2.5 to 3 hours, or until the meat is tender and pulls apart easily.
4. Shred the Meat and Prepare for Grilling:
Remove the short ribs from the braising liquid and let cool slightly. Use two forks to shred the meat, discarding any bones. Mix some of the braising liquid back into the shredded meat to keep it moist and flavorful.
5. Assemble and Grill the Sandwiches:
Heat a skillet or griddle over medium heat. Butter one side of each slice of bread. Place the bread butter-side down in the skillet. Evenly spread the shredded short rib meat over four slices, then layer cheese generously on top. Cover with the remaining slices of bread, butter-side up. Grill the sandwiches until the bread is golden brown and the cheese has melted, about 3-4 minutes per side. Press gently with a spatula to help the cheese melt and the sandwich hold together.
6. Serve and Enjoy:
Remove the sandwiches from the heat, slice them in half, and garnish with fresh thyme if you like. Serve warm and enjoy your rich, cheesy, and comforting short rib grilled cheese!
Can I Use Frozen Short Ribs for This Recipe?
Yes, but make sure to fully thaw the short ribs in the refrigerator overnight before cooking. This ensures even cooking and tenderness during braising.
Can I Substitute the Red Wine in the Braise?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth. The braising liquid will still be flavorful and rich.
How Should I Store Leftover Short Rib Grilled Cheese?
Store any leftovers wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the bread crispy and cheese melted.
Can I Make the Short Rib Filling Ahead of Time?
Yes! You can braise and shred the short ribs a day or two in advance. Keep the shredded meat refrigerated in some braising liquid, then assemble and grill the sandwiches just before serving for best results.