Braised Short Rib Grilled Cheese

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. 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. 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. 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. 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. 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. 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.