Short Rib Grilled Cheese

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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.

Featured Items:
Cello’s 8 oz Fontal Cheese
Cello’s 8 oz Asiago Cheese
Cello’s 8 oz Romano Cheese

Serves: 12

Prep Time: 10-15 MINS
Cook Time: 30-45 MINS

Directions

For the beef: 

1. Preheat the oven to 300°F.
2. 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.
3. 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.
4. 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.
5. 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:

1. Heat a large frying pan over medium-low heat.
2. 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.
3. 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.
4. 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.