Short Rib Grilled Cheese

Name: Short Rib Grilled Cheese
Yield: 12
Ingredients: 1lb Cello’s Fontal Cheese, shredded; ½ lb Cello’s Asiago Cheese, shredded; ½ lb Cello’s Romano Cheese, shredded; For The Beef; 3lbs beef short ribs; 2 tbsp smoked paprika; 3 tbsp garlic powder; ½ tsp cayenne, or scotch bonnet, or chili; 1 tbsp fresh thyme, chopped; 3 tbsp kosher salt; 1 tbsp black pepper; ¼ cup olive oil or grapeseed oil; 1 large onion, diced small; 2 carrots, diced small; 2 celery stocks, diced small; 1 head garlic, peeled and minced; 2 tbsp thyme, chopped; 1 800ml can chopped tomatoes; ¼ cup brown sugar; ¼ cup Worcestershire sauce; 2 cups beef stock; 1 cup red wine; 3 bay leaves; For The Sandwich; 24 slices sourdough bread; ½ cup butter, softened; Braised short ribs, shredded

Prep

10-15 min

Cook

30-45 min

Serves

Ingredients

1lb Cello’s Fontal Cheese, shredded
½ lb Cello’s Asiago Cheese, shredded
½ lb Cello’s Romano Cheese, shredded
For The Beef
3lbs beef short ribs
2 tbsp smoked paprika
3 tbsp garlic powder
½ tsp cayenne, or scotch bonnet, or chili
1 tbsp fresh thyme, chopped
3 tbsp kosher salt
1 tbsp black pepper
¼ cup olive oil or grapeseed oil
1 large onion, diced small
2 carrots, diced small
2 celery stocks, diced small
1 head garlic, peeled and minced
2 tbsp thyme, chopped
1 800ml can chopped tomatoes
¼ cup brown sugar
¼ cup Worcestershire sauce
2 cups beef stock
1 cup red wine
3 bay leaves
For The Sandwich
24 slices sourdough bread
½ cup butter, softened
Braised short ribs, shredded

Indulge in a recipe meant to impress! We can’t wait for you to try our Short Rib Grilled Cheese! Short ribs are braised till tender, then pulled apart and piled on top of thick-cut sourdough bread. Lots of Cello’s Fontal, Asiago, and Romano cheeses are loaded on top and melted.

Directions

For the beef:

Preheat the oven to 300°F.
In a small bowl, combine the smoked paprika, garlic powder, cayenne or chili, salt, pepper, and ¼ cup of olive oil. Rub this mixture over the short ribs to coat thoroughly.
Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the other ¼ cup of oil to the pot and sear the beef on all sides until browned, a few minutes on each side. Remove from pan and set aside.
Add the onion, carrots, celery, garlic, and thyme to the pan. Cook over medium heat until the onions are translucent and fragrant, about 3 minutes, stirring frequently. Add the chopped tomatoes, brown sugar, Worcestershire sauce, beef stock, red wine, and bay leaves. Bring to a simmer.
Add the beef back into the pot, cover with a lid, and put into the oven for 4 hours or until the meat is tender.

For the sandwich:

Heat a large frying pan over medium-low heat.
Butter one side of each piece of bread and lay all the slices of bread on a cutting board or baking tray, buttered side down.
Assemble the grilled cheese by topping half of the buttered slices of bread with 4oz of pulled short rib, and 4 oz of cheese. Top with the other slices of bread. Make sure the buttered sides are on the outside of the sandwich.
Grill the sandwiches on the preheated pan, flipping the sandwiches halfway through cooking. Cook until both sides are golden brown and all the cheese is melted.