Short Rib Grilled Cheese is the perfect twist on a classic favorite. Imagine tender, slow-cooked short ribs piled high between two slices of golden, buttery grilled bread, with melted cheese oozing out at the edges. The rich, meaty flavors of the ribs mix so well with the crispy, cheesy sandwich—it’s a real crowd-pleaser.
I love making this sandwich when I want something a little special but still comforting. The short ribs make it feel fancy, but it’s still so easy to eat and enjoy. One tip I always follow is to make sure the grilled cheese is nice and crispy on the outside to balance out the tender meat inside. It’s all about that perfect mix of textures and flavors.
Serving this with a simple side like pickles or a fresh salad keeps the meal balanced, but honestly, I’m happy if I just get to have the sandwich itself. Every time I make it, it feels like a little celebration, and everyone I share it with always asks for seconds. It’s one of those dishes that brings people together around the table, no matter the occasion.
Key Ingredients & Substitutions
Beef Short Ribs: These give the sandwich its rich, tender flavor. If short ribs aren’t available, chuck roast works well, but cook it low and slow until tender.
Bread: Rustic sourdough or country bread is great for its crusty exterior. If you prefer something softer, try a thick-cut white bread or brioche for a buttery touch.
Cheese: Gruyère or white cheddar melt beautifully with great flavor. Swiss or mozzarella also work if you want a milder taste or stretch the cheese more.
Red Wine (Optional): Adds depth to the short ribs’ braising liquid. If you prefer non-alcoholic, substitute with extra beef broth and a splash of balsamic vinegar for acidity.
How Do You Get Tender, Flavorful Short Ribs Perfect for Grilled Cheese?
The secret is in slow cooking the ribs so they shred easily and soak up all the rich flavors. Here’s how to do it:
- Brown ribs well on all sides for flavor and color before braising.
- Cook low and slow in a covered pot with broth, wine, and aromatics for 2.5-3 hours.
- Check tenderness by piercing meat; it should pull apart with little effort.
- Shred the meat with forks and return to juices so it stays moist and flavorful.
Taking your time here makes all the difference—the meat becomes juicy, tender, and perfect with melted cheese in your sandwich!
Equipment You’ll Need
- Dutch oven or heavy oven-safe pot – great for slow cooking the short ribs evenly and trapping moisture.
- Sharp chef’s knife – makes quick work of chopping onions, garlic, and shredding meat.
- Cast-iron skillet or nonstick pan – perfect for grilling the sandwich evenly with a nice crust.
- Spatula – helps flip the sandwich gently without squishing the filling.
- Forks – essential for shredding the tender short rib meat.
Flavor Variations & Add-Ins
- Swap short ribs for pulled pork for a sweeter, smoky twist.
- Add caramelized onions for extra sweetness and depth.
- Mix in horseradish sauce with the shredded meat for a zesty kick.
- Use pepper jack cheese for some creamy heat instead of Gruyère or cheddar.
Short Rib Grilled Cheese
Ingredients You’ll Need:
For The Short Ribs:
- 2 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves, plus extra for garnish
For The Sandwich:
- 4 slices rustic sourdough or country bread
- 4-6 oz Gruyère or white cheddar cheese, sliced
- 2 tbsp unsalted butter, softened
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, about 3 hours of slow cooking for the ribs, and around 10 minutes to assemble and grill the sandwiches. The slow cooking makes the meat tender and flavorful, and the grilling to golden perfection makes this sandwich so satisfying.
Step-by-Step Instructions:
1. Cook the Short Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs well with salt and pepper. Heat the vegetable oil in a large oven-safe pot or Dutch oven on medium-high heat. Brown the short ribs on all sides for about 3-4 minutes each. Remove the ribs and set them aside.
In the same pot, add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 1 more minute. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Return the ribs to the pot, add fresh thyme, cover with the lid, and place the pot in the oven. Let it cook for 2.5 to 3 hours, until the meat is very tender and easy to shred.
2. Prepare the Meat:
Take the ribs out of the pot and shred the meat using two forks, discarding bones and extra fat. Put the shredded meat back into the pot to soak up the delicious juices.
3. Assemble and Grill the Sandwiches:
Heat a skillet or griddle over medium heat. Butter one side of each bread slice. Place two slices butter-side-down on the skillet. Evenly layer the shredded short rib meat and cheese on top, then cover with the other bread slices, butter-side-up.
Grill the sandwiches for about 3-4 minutes per side until the bread is golden and crispy and the cheese has melted. Use a spatula to gently press the sandwich for even grilling.
Remove the sandwiches from the heat, slice them in half, and garnish with fresh thyme leaves. Serve hot and enjoy the rich, cheesy goodness!
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can! Just be sure to thaw the short ribs completely in the fridge overnight before cooking. This ensures even cooking and tender results.
What Can I Substitute for Gruyère or White Cheddar?
Swiss, mozzarella, or provolone cheeses work well if you want a milder melt. For a spicier twist, try pepper jack. Just choose cheeses that melt nicely.
Can I Make Short Ribs Ahead of Time?
Absolutely! Cook the short ribs a day or two ahead, shred the meat, and store it in the braising liquid in the fridge. Reheat gently before assembling the sandwiches.
How Should I Store Leftovers?
Keep leftover grilled cheese sandwiches in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over low heat to help maintain the crispy crust.