Braised Short Rib Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-05-17Updated 2026-05-17
Our most-requested wedding sandwich: slow-braised short rib, smoked gouda, and caramelized onion on garlic-buttered brioche.
This is the sandwich we serve at high-end weddings when the couple wants something more elevated than a classic. The short rib does the heavy lifting — once you have it braised, the build is fast. Plan for a low-and-slow braise the day before, then assemble and grill to order.
How to make Braised Short Rib Grilled Cheese
Makes 4 servings. Listed times are estimates; visual and temperature cues control doneness.
25 minCook
200 minRest
0 minTotal
225 minYield
4 servings
Ingredients
- •2 lb boneless beef short rib
- •1 tablespoon kosher salt
- •1 teaspoon black pepper
- •2 tablespoons neutral oil
- •1 large yellow onion, sliced
- •3 cloves garlic, smashed
- •2 cups beef stock
- •1/2 cup red wine
- •2 sprigs thyme
- •8 slices brioche, thick-cut
- •8 oz smoked gouda, sliced
- •4 tablespoons garlic butter, softened
Instructions
- 1
Season and sear
Pat the short rib dry and season generously with salt and pepper. Heat oil in a Dutch oven over high heat until shimmering. Sear the short rib 3 minutes per side until deeply browned.
- 2
Build the braise
Remove the short rib. Reduce heat to medium and add onion. Cook 8 minutes until softened. Add garlic for the last minute. Pour in red wine and scrape up the fond.
- 3
Slow braise
Return the short rib to the pot. Add beef stock and thyme. Bring to a simmer, cover, and transfer to a 300°F oven for 3 hours, or until the meat shreds easily with a fork.
- 4
Shred and reduce
Remove the short rib and shred into bite-sized pieces. Strain the braising liquid into a saucepan and reduce by half over medium heat. Combine with the shredded meat and the cooked onions.
- 5
Assemble each sandwich
Spread garlic butter on the outer faces of two slices of brioche. Place one slice butter-side down, layer 2 oz of smoked gouda, a generous pile of short rib, and top with the second slice butter-side up.
- 6
Grill
Heat a heavy skillet over medium-low. Cook each sandwich 3 minutes per side until deeply golden and the cheese is fully melted. Rest 60 seconds before slicing.
Tips
- →The short rib can be braised up to 3 days ahead. The flavor actually improves on day 2.
- →Smoked gouda is non-negotiable here — the smoke pairs with the rich beef in a way regular gouda does not.
- →Drain excess braising liquid before piling the meat on the bread or the sandwich will steam itself soggy.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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