Grilled Cheese And Short Ribs Sandwich Recipe

Name: Grilled Cheese And Short Ribs Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil or 1 tablespoon canola oil; 2 lbs boneless beef short ribs; salt and pepper; 1/2 carrot, cut into large dice; 1/2 celery, cut into large dice; 1/2 onion, cut into large dice; 6 medium garlic cloves, cracked; 1 cup red wine (such as Cabernet Sauvignon); 3 cups beef broth; 1 loaf sourdough bread, cut into 16 slices; 12 ounces bel paese cheese, sliced thin; 2 tablespoons pickled red onions; 2 teaspoons pickled red onions; 4 teaspoons unsalted butter, room temperature; 4 teaspoons grapeseed oil; Bouquet Garni; 4 sprigs flat leaf parsley; 6 sprigs thyme; 2 bay leaves; 1 teaspoon peppercorn; 1 leek, dark green top, cut into a 5-inch length, washed

Try this homemade Grilled Cheese And Short Ribs Sandwich recipe the whole family will love. Made with grapeseed oil, salt, carrot and celery. Easy step-…

This Grilled Cheese And Short Ribs Sandwich relies on simple, everyday ingredients such as boneless beef short ribs, salt and pepper, carrot, cut into large dice and celery, cut into large dice. It comes together quickly and makes 4 servings, at about 1196 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon grapeseed oil or 1 tablespoon canola oil
2 lbs boneless beef short ribs
salt and pepper
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion, cut into large dice
6 medium garlic cloves, cracked
1 cup red wine (such as Cabernet Sauvignon)
3 cups beef broth
1 loaf sourdough bread, cut into 16 slices
12 ounces bel paese cheese, sliced thin
2 tablespoons pickled red onions
2 teaspoons pickled red onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil
Bouquet Garni
4 sprigs flat leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorn
1 leek, dark green top, cut into a 5-inch length, washed

1
Preheat the oven to 325u00b0F.
2
Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet (see below) and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
3
After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
4
Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
5
To prepare each sandwich, begin by preheating the oven to 350u00b0.
6
Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
7
In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small saute pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven. After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.
8
For the Sachet/Bouquet Garni.
9
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.

1196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon grapeseed oil or 1 tablespoon canola oil, 2 lbs boneless beef short ribs, salt and pepper, 1/2 carrot, cut into large dice, and more.

Yes, Grilled Cheese And Short Ribs Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1196 kcal
Category
Meat & Poultry

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