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1
For the short ribs: Preheat the oven to 300 degrees F.
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2
Trim excess fat and sliverskin from the short ribs and then slice between the bones.
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3
Heat the canola oil in a large skillet and sear the short ribs, working in batches.
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4
Transfer the ribs to a hotel pan or roasting pan.
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5
Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water.
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6
Cover with foil and transfer to the oven.
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7
Braise for 4 hours, until tender.
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8
Shred the short ribs.
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9
For the onion jam: Heat the olive oil in a large skillet.
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10
Add the red onions and saute until caramelized, about 10 minutes.
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11
Add the brown sugar and honey, and deglaze with the red wine.
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12
Stir in the salt, pepper and balsamic.
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13
Cook until reduced to a jam consistency.
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14
Chop in a food processor.
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15
For the grilled cheese: Preheat a griddle over medium heat.
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16
Toast the sourdough slices and then spread them with the butter.
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17
Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them.
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18
Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam.
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19
Cover with a second slice of the toasted bread and cook until the cheeses have melted.
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20
Slice in half and serve with marinara sauce, for dipping.
