Beer Braised Short Rib Grilled Cheese
Elevate your grilled cheese game with this indulgent Beer Braised Short Rib Grilled Cheese! Tender, beer-braised short ribs are nestled between crusty bread with gooey sharp cheddar and Gruyère cheeses, creating a sandwich that’s rich, savory, and unforgettable. Perfect for a cozy weekend meal or impressing guests, this recipe combines comfort food with gourmet flair.
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Calories per Serving: ~700 kcal
Ingredients
- 2 lbs bone-in beef short ribs
- 1 tbsp vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup beer (stout or porter recommended)
- 2 tsp Worcestershire sauce
- 2 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 8 slices crusty bread (sourdough or ciabatta work best)
- 8 oz sharp cheddar cheese, grated
- 8 oz Gruyère cheese, grated
- 4 tbsp unsalted butter, softened
Instructions
- Season and Sear the Short Ribs: Generously season the short ribs with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 10 minutes. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Braise the Ribs: Pour in beef broth, beer, and Worcestershire sauce, scraping up any browned bits from the pot. Return the short ribs to the pot and sprinkle in the thyme. Bring to a simmer, cover, and transfer to a preheated 300°F (150°C) oven. Braise for 3 hours, or until the meat is fork-tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot and let cool slightly. Strain the braising liquid into a bowl, reserving it for later. Shred the meat, discarding bones and excess fat.
- Assemble the Sandwiches: Spread softened butter on one side of each bread slice. On the unbuttered side of 4 slices, layer a generous portion of shredded short rib, drizzle with a bit of reserved braising liquid, and top with a mix of grated cheddar and Gruyère cheeses. Cover with the remaining bread slices, buttered side up.
- Grill the Sandwiches: Heat a large skillet over medium heat. Grill the sandwiches for 3-5 minutes per side, until the bread is golden and crispy and the cheese is melted. Work in batches if needed.
- Serve: Slice each grilled cheese in half and serve immediately. Drizzle with extra braising liquid for dipping, if desired.
Pro Tip
For an irresistibly crispy exterior, sprinkle a pinch of garlic powder on the buttered side of the bread before grilling. It adds a subtle savory kick!
Recipe Notes
- Beer Swap: A stout or porter adds rich flavor, but any beer you enjoy works. For a non-alcoholic option, use beef broth or a non-alcoholic beer.
- Make Ahead: Braise the short ribs up to 2 days in advance. Store shredded meat and braising liquid in the fridge, then reheat before assembling sandwiches.
- Cheese Variations: Swap Gruyère for fontina or mozzarella for a different flavor profile.
- Storage: Store leftover shredded short ribs in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Combines melt-in-your-mouth short ribs with gooey cheese and crispy bread.
- Gourmet Made Simple: Impressive yet approachable, perfect for casual or special occasions.
- Flavor Explosion: The beer-braised short ribs add depth, while the cheeses bring creamy richness.
Serving Suggestions
Pair your grilled cheese with:
- Tomato Soup for a classic comfort food combo.
- Arugula Salad with a light vinaigrette to balance the richness.
- Pickle Spears or Coleslaw for a tangy crunch.
- Extra Braising Liquid as a dipping sauce for an indulgent touch.
Try It and Share!
Made this Beer Braised Short Rib Grilled Cheese? We want to see your creations! Share your photos on social media with #GourmetGrilledCheese and let us know how it turned out in the comments below. Happy cooking!
